Melt the butter in a large Dutch oven or stockpot over medium-low heat. Add the diced onion, minced garlic, and a pinch each of sea salt and black pepper. Sauté until the onion becomes translucent and the garlic is fragrant, stirring often to prevent any browning.

Increase the heat to medium. Add the ground beef (or a mix of ground beef and ground Italian sausage) to the pot with the sautéed aromatics. Cook the meat, breaking it up with a spatula, until it is fully browned. Once browned, drain off the excess grease to avoid an oily soup base.

Pour in the beef broth and tomato marinara sauce, stirring to combine with the browned meat and aromatics. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Stir in the heavy whipping cream and ricotta cheese until fully incorporated. I like to use the highest-quality ricotta I can find for the creamiest texture.

Allow the soup to simmer gently, uncovered, for 30 to 45 minutes, stirring occasionally. This step helps the flavors meld together and the soup to thicken slightly. Taste the soup towards the end of the simmering time and add more salt and black pepper if needed. For even deeper flavor, I like to let it simmer a bit longer if you have the time.

Ladle the hot soup into bowls. Top each serving with a generous spoonful of extra ricotta cheese, a couple teaspoons of shredded Parmesan cheese, and a sprinkle of fresh chopped basil before serving. The garnishes really bring fresh flavor and an authentic touch to each bowl.