Add extra virgin olive oil to a large pot or dutch oven over medium-high heat. Once hot, add onion and cook until softened, about 2 to 3 minutes, stirring occasionally. Add the ground beef and ground pork, seasoning with salt and pepper lightly. Cook the meat, using a spoon to crumble it up, until almost fully cooked, about 3 to 4 minutes.

Stir in tomato paste, garlic, dried herbs, and red pepper flakes, cooking for another minute or two until fragrant.

Stir in crushed tomatoes and sugar. Use the spoon to scrape up any bits that may have stuck to the bottom of the pan. Bring sauce to a simmer, reduce heat to low and simmer, uncovered, for at least 15 minutes, up to 30 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil and preheat the oven to 350˚F. Grease a 9x13-inch baking dish with cooking spray and set aside.

Cook the pasta for 2 minutes less than instructed on the packaging. Drain pasta and add back to the pot you cooked it in.

Pour sauce into the pot of pasta and stir to coat. Fold in ricotta cheese and 3 cups shredded mozzarella cheese, stirring until everything is evenly incorporated.

Dump the pasta mixture into the prepared baking dish. Spread in an even layer. Top with remaining 1/3 cup shredded mozzarella cheese.

Bake for 30 minutes, until the cheese is melted and golden on top and the sauce is bubbling around the edges.

Let cool for 10 minutes in the pan before topping with freshly chopped basil and serving.