Brown the beef with onion and garlic over medium heat until fully cooked; drain excess fat.
Add crushed tomatoes, broth, noodles, oregano, basil, salt, and pepper. Stir well.
Bring to a boil, reduce heat, and simmer for about 20 minutes until noodles are tender.
Stir in ricotta cheese until melted through.
Serve hot, topped with mozzarella and fresh basil.
