Directions

1. Heat oil in a 12-inch cast-iron skillet over medium-high. Add ground chuck, Italian sausage, and 1 teaspoon of the salt; cook, stirring occasionally, until crumbled and browned, about 6 minutes. Using a slotted spoon, transfer meat mixture to a bowl, and set aside at room temperature. Reserve 1 tablespoon drippings in skillet.
2. Reduce heat in skillet to medium; add onion to drippings in skillet, and cook until softened and translucent, about 4 minutes.
3. Add garlic and oregano; cook, stirring constantly, until softened and fragrant, about 1 minute. Add tomato paste and chile; cook, stirring constantly until slightly darkened and completely coats onion and garlic, 30 to 45 seconds.
4. Stir red wine into skillet, and cook, scraping up any browned bits from bottom of skillet, until slightly thickened, about 1 minute. Stir in tomatoes, water, 2 tablespoons of the basil, broken noodles, 1/2 teaspoon of the salt, and reserved meat mixture; bring to a simmer over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender, about 20 minutes.
5. Preheat the oven to broil and position the rack in the center. Stir together ricotta, mozzarella, Parmesan, the remaining 2 tablespoons basil, lemon zest, and remaining 1/2 teaspoon salt in a bowl until combined.
6. Spoon 1/4 cup dollops of the cheese mixture evenly over the meat mixture in the skillet.
7. Broil in the preheated oven until the cheese is melted and lightly browned, about 5 minutes. Garnish with additional basil.