Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.

Sauté the Aromatics: Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Build the Flavor Base: Stir in the tomato paste, dried oregano, red pepper flakes, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly.

Simmer the Soup: Pour in the crushed tomatoes, beef broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.

Cook the Pasta: Uncover the soup and bring it back to a gentle boil. Stir in the Mafalda pasta and cook according to package directions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.

Prepare the Topping & Serve: While the pasta cooks, mix the ricotta, mozzarella, and half of the Parmesan cheese in a small bowl. Once the soup is ready, ladle it into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of the remaining Parmesan, and fresh basil. Serve immediately.