Prepare pasta according to package instructions and set aside. Preheat a large saute pan over medium heat and add a splash of olive oil. Add the Italian sausage and use a spatula to break apart the meat into small pieces as it browns. Once meat is browned, add the diced onion and minced garlic. Cook until the onion is tender and translucent, about 3 minutes.

Next, add all the seasonings: salt, sugar, oregano, thyme, rosemary and fennel seeds. Stir until well combined. Add the balsamic vinegar, red wine, beef broth, tomato sauce, tomato paste and diced tomatoes. Stir very well, combining all the tomato sauce with the meat. Bring the mixture up to a simmer, cover with a lid and cook over low-medium heat for 20 to 60 minutes; the longer the better! The sauce will develop more flavor the longer it cooks.

When sauce is ready, add the mozzarella cheese, parmesan and cream. Cook until cheese is completely melted, then remove from heat. Add in the prepared pasta and toss in the sauce until well coated and combined.

When serving, top the pasta off with scoops of ricotta cheese and garnish with basil leaves.