Heat 1/4 cup of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

Add the ground chuck beef and ground pork to the pot, breaking it apart with a spoon. Cook until thoroughly browned, about 8-10 minutes.

Stir in minced garlic and crushed red pepper flakes, cooking for an additional minute. Pour in 1 cup of dry white wine and add crushed plum tomatoes. Season and simmer for 30 minutes.

Bring a large pot of salted water to a boil. Cook mafaldine pasta or broken lasagna noodles until just shy of al dente, about 6-8 minutes. Drain and toss with 3 tablespoons of olive oil.

In a large mixing bowl, combine beaten eggs, coarse cracked black pepper, half of the grated Pecorino Romano, and half of the shredded mozzarella. Add the cooled pasta and mix.

Preheat your oven to 375°F (190°C). In a deep-dish pie pan, layer half of the pasta mixture, dot with ricotta cheese, and top with half of the meat sauce.

Finish with a portion of the remaining cheeses, then repeat layers. Sprinkle remaining cheeses over the top layer.

Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for 10 minutes before serving.