Wife me up beef ragu pasta

Chop up your veggies. In a medium-high pan, add olive oil and veggies until they get soft. Next, add in your meat and break apart and brown. Add red wine and bring to a boil; once it’s almost evaporated, bring back down to medium and add in the broth. Add agave, salt, and pepper to your preference. Add different tomato variations (tomato paste, crushed/diced tomatoes, cherry tomatoes) and continuously stir. While that is simmering, start cooking your pasta. Right before adding pasta, add in ricotta and mix into the sauce. Add pasta in, mix, and cover for a few minutes before serving (can add some pasta water if you need it to liquify a bit more). Top with Parmesan and fresh basil.