In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add a chopped yellow onion and sauté until softened, about 5 minutes. Introduce 1 pound of lean ground beef and 1 pound of ground pork; season lightly with salt and pepper. Cook until browned, roughly 8-10 minutes.

Add 3 minced garlic cloves and 2 tablespoons of tomato paste, stirring for about 1 minute until fragrant. Then, sprinkle in 1 teaspoon each of dried basil, oregano, thyme, and sage, along with a pinch of red pepper flakes. Continue cooking for another 2-3 minutes.

Pour in a 28-ounce can of crushed San Marzano tomatoes and add 1 tablespoon of granulated sugar. Scrape the bottom of the pot to release any stuck bits and bring to a gentle simmer. Cook uncovered for 15-30 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Add 1 pound of rigatoni pasta and cook for 9-11 minutes until al dente. Drain and return to pot.

Once the meat sauce has thickened, pour it over the drained rigatoni. Carefully fold in 15 ounces of ricotta cheese and 3 cups of shredded mozzarella until fully combined.

Transfer the rigatoni mixture into a greased 9x13-inch baking dish, spread evenly, and top with 1 cup of shredded mozzarella cheese. Bake in a preheated oven at 350°F for 30 minutes.

Once baked, remove from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves before serving.