Cook the ground beef in a large dutch oven over medium high heat for 4-5 minutes until browned. Drain most of the fat, leaving 1 tablespoon, and set beef aside in a bowl.
Add onion to the pot and cook for 3-4 minutes until translucent. Add the garlic and cook for 1 more minute.
Add the chicken broth, crushed tomatoes, tomato paste, sugar, red pepper flakes, and italian seasoning. Bring mixture to a simmer.
Once simmering, return the beef to the pot and add the pasta and the parmesan rind. Return to a simmer and cook for 20 minutes or until the pasta is cooked through, stirring every few minutes to keep the pasta from getting sticky. Add salt and pepper to taste. Make the ricotta topping while the pasta cooks.
Combine all ricotta topping ingredients in a small bowl. Mix with a spoon until all ingredients are incorporated. Refrigerate until ready to use.
Once the pasta is done, serve the pasta in a shallow bowl with a large scoop of the ricotta mixture on top. Mix together, or don't, and enjoy!
