In a large pot on the stove, heat olive oil for 3 minutes over medium-high heat. Add the ground beef to the hot oil and cook for 10 minutes until browned, breaking it up as it cooks.

Once the beef has browned, add onion and garlic to the pot. Saute for an additional 2 to 3 minutes until onions and garlic are translucent.

Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth and water to the pot. Stir together, cover the pot and turn the heat up to bring to a boil. Stir every few minutes to prevent sticking.

Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook the soup uncovered for half the amount of time the pasta box recommends, stirring occasionally.

After the pasta has cooked for half the recommended cook time, remove the soup from the heat. Let the soup sit uncovered for 5 minutes. The pasta will continue to cook and reach perfect tenderness.

Once pasta has cooked, discard bay leaf. Ladle soup into bowls and top with Parmesan cheese and a dollop of ricotta. Enjoy!