In a large pot, heat 2 tablespoons of olive oil over medium-high heat for about 3 minutes. Add 1 pound of ground beef and cook until browned, about 10 minutes.

Incorporate 1 minced onion and 3 cloves of minced garlic. Sauté for 2 to 3 minutes until the onion is translucent.

Stir in a 28-ounce can of crushed tomatoes, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and black pepper to taste. Pour in 4 cups of beef broth and 2 cups of water. Bring to a boil.

Add 2 cups of reginetti pasta or broken lasagna noodles. Reduce heat and cook uncovered for half the pasta's recommended cooking time.

Remove from heat and let sit, covered, for 5 minutes.

Discard the bay leaf. Serve in bowls, dolloping with ricotta and sprinkling with Parmesan if desired.