In a Dutch oven or large soup pot, heat 1 Tbsp of olive oil over medium-high heat. Once hot, add the ground meat and cook, stirring occasionally until browned on all sides (approximately 4-5 minutes). If desired, drain any excess grease from the meat.

Add the chopped onion to the pot, seasoning with ½ tsp Kosher salt. Cook for about 2-3 minutes until softened, then mix in the chopped garlic, cooking for one more minute. Stir in the dried oregano and crushed red pepper flakes.

Incorporate the tomato paste, stirring to dissolve. Next, add the can of crushed tomatoes, chicken broth, and bay leaf. Stir in the fresh basil leaves and the optional Parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer.

Add the selected pasta into the pot and cook for 12-15 minutes, or until the pasta reaches your desired tenderness. While the noodles are cooking, prepare the ricotta cheese topping.

In a medium bowl, combine the ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.

After the noodles are cooked, remove the bay leaf and Parmesan rind. Stir in the heavy cream and mozzarella cheese until melted. Taste and adjust seasoning as needed before serving. Spoon the soup into serving bowls, dollop each with the prepared ricotta mixture, and place the portions on a rimmed baking sheet. Broil under high heat for 1-2 minutes (watching closely) until the cheese is melted and slightly golden. Top with chopped parsley or fresh basil leaves and serve immediately.