Brisket Ragu with Crispy Pasta

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9 tablespoons olive oil

1 medium onion, diced 

2 stalks celery, sliced 

12 baby carrots, chopped, or 2 regular carrots, diced 

Salt and fresh ground pepper 

4 cloves garlic, sliced 

2 cups chopped cooked brisket (or any other leftover meat) 

2 cups chopped cooked collard greens

1/2 cup chicken broth 

One 15-ounce can crushed tomatoes 

1/2 teaspoon sugar 

6 cups cooked pasta, such as rigatoni, ziti or gemelli 

4 basil leaves, for garnish 

Shaved Parmesan, for garnish