In a large, nonreactive pot over medium-high heat, cook the sausage and ground beef together, breaking  the meat into small pieces, until browned. Drain off any excess fat. 

Sprinkle the salt and pepper over the meat.

Add the diced onions and cook, stirring often, until translucent – about 5 minutes.

Stir in the garlic and tomato paste until well combined with the meat/onion mixture. Cook for one minute.

Add the fresh or dried herbs, Parmesan cheese,  and the ricotta cheese. Stir well until the ricotta ‘melts’ into the meat.

Pour in the pasta sauce, diced tomatoes, beef broth, and red wine. Stir well. 

Nestle the Parmesan rind into the middle of the pot.

Cover and simmer for 3-4 hours, stirring often to allow the flavors to meld for the best flavor. If you don’t have much time, simmer for at least 60 minutes.

Bring another pot of water to a full boil, then cook the broken noodles until well done but not mushy.

Drain, rinse, and set aside.

Just before serving, stir in the cooked noodles.

Taste and adjust seasoning.

To serve, ladle into soup bowls and garnish with a dollop of ricotta and a sprinkle of Parmesan.