Brown and crumble ground beef in a large skillet; drain fat. Stir in garlic, fennel seed and crushed red peppers; cook for 1 minute.
Add diced tomatoes, tomato sauce, wine and spaghetti seasoning mix in. Gradually stir in half and half. Bring to a boil over medium high heat, stirring occasionally. Add ricotta cheese, reduce heat and simmer 5 minutes.
While sauce is simmering, cook and drain pasta according to package directions. Return pasta to cooking pot.
Pour tomato mixture over pasta in large pot and mix well. Top with mozzarella cheese. Serve immediately.
Optional: Pour pasta and sauce in a broiler-safe pan. Top with cheese and broil just until cheese is browned.