Step 1

Cook bucatini pasta according to the directions until it’s al dente. Strain and set aside.

Step 2

Meanwhile, add onion, carrots, olive oil, 1/4 tsp salt and red pepper flakes to a heavy bottomed skillet over medium heat.

Step 3

Cook this mixture for 5-10 minutes or until the veggies are beginning to caramelize. Add garlic and cook for 2 more minutes.

Step 4

Using a spatula, push the veggies to the side and add the meat and another 1/4 tsp salt. Let the meat cook until it’s beginning to brown and caramelize. Use spatula to break it up and mix it into vegetables. Cook for 5 minutes more, stirring halfway.

Step 5

Add the tomato paste and stir it into the mixture. Cook this for 2-3 minutes or until the paste starts to darken.

Step 6

Pour the wine over the meat mixture to delgaze the pan. Using the wooden spatula, scrape up all the little stuck-on bits from the bottom of the pan.

Step 7

Now add the can of crushed tomatoes, another 1.4 tsp salt and stir. Put the lid on and turn the heat to medium-low. Simmer for 30 minutes, stirring every 10-15 minutes while making sure that nothing is sticking to the bottom of the pot.

Step 8

Once the sauce is finished, add the butter, the cream if you'd like, and half of the grated parmesan and stir. Season with more salt and pepper if needed.

Step 9

Turn the heat to low and toss in the pasta. Serve with remaining parmesan cheese and the herby whipped ricotta (from below) on top.

Step 10

Combine all ingredients in a small bowl and mix. Season with salt and pepper if needed. Let mixture sit for 10 minutes before using.