In a soup pan or dutch oven add olive oil. Brown Italian sausage and ground beef, onion and minced garlic until meat is cooked through. Drain the fat.

Add oregano, basil, rosemary, salt, tomato paste, chicken broth, Italian diced tomatoes, tomato sauce and sugar and stir. Allow mixture to come to a boil, then simmer 20 minutes, uncovered, stirring occasionally.

Stir in heavy cream and broken up lasagna noodles or other pasta and allow the mixture to simmer, while stirring often, just until the pasta is tender, about 10-12 minutes. Serve immediately, topped with a big dollop of ricotta and shredded mozzarella.