Heat olive oil in a medium to large dutch oven. Add ground sausage and ground beef (if using) and sauté over medium high heat, breaking up with a spoon, until cooked through and lightly browned. Add garlic cloves and cook until fragrant, about 30 seconds. Stir in salt, oregano, sugar and red pepper flakes and cook about 1 minute. Add in tomato sauce and diced tomatoes, with their juice, and bring to a simmer. Reduce heat and simmer about 10 minutes, stirring occasionally.
Stir in water, dried pasta, and 4 Tbsp of the basil. Increase heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring often, until pasta is cooked through but still slightly firm (al dente) about 8-9 minutes.
Adjust oven rack to about 8 inches below broiler and heat broiler.
Remove pot from heat. Stir in spinach, 3/4 C shredded fresh mozarella, 1/2 C parmesan until blended and spinach starts to wilt. Top with dollops of fresh ricotta, then remaining cubed mozzarella and shredded parmesan.
Place pot under broiler and broil until cheese is bubbling and begins to brown, about 5-6 minutes. Remove from oven and let rest about 10 minutes. Top with remaining fresh basil and serve.
Enjoy!