1 pound curly-shaped pasta
Salt
3 tablespoons extra-virgin olive oil
1 pound ground beef
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
Black pepper
1 cup chicken stock
1/2 cup basil leaves, shredded or torn
A handful of flat-leaf parsley, coarsely chopped
1/2 cup parmesan cheese
Preheat oven to 400°F and heat a pot of water to boil for the pasta.
Once at a boil, salt liberally and add pasta.
Lightly brown the meat for 3-4 minutes, breaking it up into small bits. Add carrot, onions and garlic, season with salt and pepper, and cook until veggies soften, about 5-6 minutes.
Add the tomatoes to beef and vegetables. Add stock, bring up to a bubble and simmer for 15 minutes. Fold in basil and parsley.
When the pasta is ready, drain it and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with parmesan cheese.
Bake 15 minutes or so, until top crusts up a bit.
Serve with a side salad
