In a mixing bowl, combine flour and salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Prepare the Sugo

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add minced garlic and cook for an additional minute.

Cook the Meats

Add ground beef and pork to the skillet. Cook until browned, breaking apart with a spoon. Drain excess fat.

Add Tomatoes

Stir in the crushed tomatoes, black pepper, and chopped basil. Simmer for 20 minutes until thickened.

Roll and Cut Pasta

Roll out the rested pasta dough on a floured surface to about 1/8 inch thick. Cut into campanelle shapes or use a pasta cutter.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta for 3-4 minutes until al dente. Drain and reserve some pasta water.

Combine Pasta and Sugo

Add the cooked pasta to the sugo in the skillet. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve

Plate the pasta and top with house-made ricotta and grated Parmesan cheese. Garnish with fresh basil.