Brown the ground Beef.Add mushrooms,onion,garlic,olives and peppers. Stir in pasta(uncooked),tomato sauce and 1/8 c Basil,salt and pepper. Stir and cook for 2-3 minutes.Add wine,beef broth and hot water. Stir and cook on medium heat in deep covered frying pan until most of the liquid is evaporated and pasta is Al Dente. Stir in Ricotta and 3/4 c of Pecorino Romano and cover,turning off heat.When cheese is melted,serve.Garnish with remaining cheese and Basil.
This is very easy! Serve with small dinner salad and crusty French Bread.