Brown the Meat: Heat a large pot or Dutch oven over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Sauté Aromatics: Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, or until the onion becomes translucent and fragrant.
Build the Soup Base: Add the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Stir well and bring the soup to a boil.
Cook the Pasta: Reduce the heat to medium and add the uncooked pasta to the pot. Cook according to package instructions, stirring occasionally, until the pasta is al dente (about 8–10 minutes).
Add Ricotta: Remove the pot from heat and stir in the ricotta cheese until the soup becomes creamy and well combined.
Serve: Ladle the soup into bowls and top with shredded mozzarella cheese and fresh basil leaves. Serve hot with garlic bread or a side salad.
