NOT-SAGNA PASTA TOSS

Steps:

• Bring a large pot of water to a boil for pasta.
• Salt the water and cook pasta al dente.
• Save a ladle of the starchy pasta water to form the sauce.
• Heat a deep nonstick skillet over medium-high heat.
• Add oil, then add meat.
• Brown meat and then add onions, garlic, and red pepper flakes.
• Season with salt, pepper, Worcestershire and allspice.
• Cook for another 5 minutes, then deglaze the meat mix with red wine.
• Cook off for 1 minute and then stir the stock into the meat.
• Stir in the tomatoes and bring it to a bubble.
• Reduce heat to a simmer for 5 minutes.
• Place the ricotta cheese in the bottom of a shallow bowl.
• Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine them.
• Add the parmesan cheese to the ricotta and mix it in .
• Toss the hot pasta with cheese mix.
• Add half of the meat sauce to the pasta mix.
• Toss to combine.
• Tear or shred basil and add it to the meat and pasta.
• Add rest of meat sauce and toss to combine everything.
• Serve with more parmesan cheese.