In a large pot, heat a splash of olive oil over medium heat. Add one diced onion and two cloves of minced garlic, cooking until softened and fragrant, about 3–4 minutes.

Increase the heat slightly and add one pound of ground meat to the pot. Cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes.

Pour in two cups of tomato sauce and three cups of chicken or beef broth into the pot. Stir in a generous mix of Italian herbs and bring to a gentle simmer. Cook on low heat for about 10 minutes.

Lower the heat to medium-low and swirl in one cup of ricotta cheese until well combined. Add one cup of shredded mozzarella cheese just before serving.

If desired, shred one medium zucchini and add to the pot. Cook for an additional 3–4 minutes until tender.