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mattlacasse
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In a large pot or Dutch oven, add the ground beef and Italian sausage. Cook over medium heat for 5 to 7 minutes, breaking it apart with a spoon, until browned and mostly cooked through.
Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Stir in the tomato paste, crushed tomatoes, and tomato sauce. Mix well to combine.
Add the salt, pepper, oregano, and basil. Pour in the broth, stir, and bring the soup to a gentle boil.
Add the ziti directly into the pot. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
Pour in the heavy cream and stir in the Parmesan and shredded mozzarella. Continue stirring until the cheeses melt and the soup becomes rich and creamy.
If you'd like, stir in mozzarella balls at the end for extra melty cheese.