Add olive oil to a Dutch oven or large pot with a lid, set over medium heat.

Add the sausage and ground beef and cook for 10 minutes or until mostly cooked through, breaking it up into chunks as it cooks.

Toss in the onions, celery, and carrots, and season everything with salt, pepper, dried oregano, dried basil, and crushed red pepper. Cook for 6-8 minutes, or until the veggies have softened.

Make a well in the center of the pot and add the tomato paste, then stir it in with the meat and veggies.

Deglaze with wine and cook for a couple of minutes, then add the crushed tomatoes and broth.

Add the bay leaves and parmesan cheese rind and bring the soup to a low boil. Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.

Remove the lid and carefully skim off any excess fat on the surface of the soup (optional).

Remove the bay leaves and parmesan rind, then add the pasta to pot and cook for 10-12 minutes or until they’re cooked to your liking.

Stir in the heavy cream. Taste for seasoning.

In a separate bowl, mix together the ricotta, mozzarella, and parmesan cheeses.

Ladle soup into bowls and top each with a spoonful or 2 of the cheese mixture. Garnish with parsley (optional).