Heat the oil and toast the spices: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the shallots, oregano, thyme, and a pinch of red pepper flakes. Add garlic in the final minute of cooking. Cook until the shallots begin to caramelize, a few minutes. Be careful not to burn.

Add the beef and sausage and brown on all sides, about 5-8 minutes. Reduce heat. Stir in tomato paste, and cook 2 minutes. Add crushed tomatoes, water, brown sugar, salt, and pepper. Simmer 10-15 minutes, or until sauce thickens. Adjust seasonings to taste.

While the sauce is going, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

Once noodles and sauce are done, add pasta to sauce and toss. (Optional: Add greens, stir until wilted.)

Assemble the Pasta Bowls: Spread a layer of Cottage cheese in the bottom of each pasta bowl. Spoon the cooked pasta and sauce over the ricotta cheese. Serve immediately and enjoy!