Heat olive oil and butter in pan over medium heat, adding chopped onion once the butter has melted and begun to foam. Stir in garlic or garlic powder. Cook until translucent and fragrant, about 5 minutes.
Add meat to pan, crumbling as it browns and cook just until it’s no longer pink. Season with a pinch of salt, Aleppo pepper (or red pepper flakes), tomato paste, red wine, mustard, and sugar. Mix well and allow to cook down until everything’s starting to thicken, about 5 minutes.
Add tomatoes last and bring everything to a boil. Turn the heat to low and let simmer for at least 1 hour, but ideally 2. Stir occasionally, do not cover.
When you’re just about ready to serve, cook pasta according to package directions. Add pasta to pan with meat sauce and stir to combine. Add ¼ cup or so of the pasta’s starchy water to the sauce and stir to combine everything.
Top with a large glob of ricotta (do not stir it in) and drizzle with very good extra virgin olive oil. Serve warm.