In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced yellow onion and sauté for 2-3 minutes, stirring occasionally until the onion becomes translucent and tender.

Introduce 1 pound of lean ground beef and 1 pound of ground pork (or Italian sausage) to the pot. Season with salt and pepper, cooking for about 3-4 minutes, stirring until the meat is mostly browned but not fully cooked.

Mix in 3 cloves of minced garlic, 2 tablespoons of tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of red pepper flakes into the pot. Cook for another 1-2 minutes, stirring constantly until the garlic is fragrant.

Pour in a 28-ounce can of crushed tomatoes and add 1 teaspoon of granulated sugar. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook uncovered for at least 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to boil. Add 1 pound of rigatoni pasta and cook it for 2 minutes less than the package instructions suggest. Drain the pasta in a colander.

In the pot with your simmered sauce, fold in the drained rigatoni along with 1 cup of ricotta cheese and 3 cups of shredded mozzarella cheese. Stir gently until the pasta is evenly coated.

Transfer the pasta and sauce mixture into a greased 9x13-inch baking dish, spreading it evenly. Top it off with the remaining mozzarella cheese.

Preheat your oven to 350°F (175°C). Bake the assembled rigatoni for about 30 minutes, or until the cheese is melted and bubbly.

Once baked, remove the dish from the oven and let it cool for about 10 minutes before serving.

To finish, sprinkle with freshly chopped basil before serving.