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1
Bring a large pot of water to a boil for the pasta.
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2
Salt the water and cook the pasta to al dente.
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3
Heads up: you will need a ladle of the starchy cooking water to help form the sauce before you drain the pasta.
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4
Heat a deep nonstick skillet over medium-high heat.
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5
Add the EVOO, then the meat.
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6
Break it up into small bits and cook for 4 to 5 minutes, or until the meat has good color to it.
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7
Add the onions, garlic, and red pepper flakes and season them with salt, pepper, the allspice, and the Worcestershire sauce.
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8
Cook for another 5 minutes, deglaze the meat and onions with the red wine, cook off a minute, then stir the stock into the meat.
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9
Stir in the tomatoes and bring it to a bubble.
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10
Reduce the heat to medium low and simmer for 5 minutes.
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11
Place the ricotta cheese in the bottom of a shallow bowl.
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12
Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine them.
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13
Add a couple of handfuls of grated Parm cheese to the ricotta and mix it in.
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14
Drain the pasta.
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15
Toss the hot pasta with the cheeses.
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16
Add half of the thick meat sauce to the pasta bowl and toss again to combine.
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17
Tear or shred the basil and add it to the meat and pasta, then toss them again.
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18
Taste it to adjust the salt and pepper.
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19
Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parm to pass at the table.
