Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 24 oz marinara sauce
  • 6 cups chicken or beef bone broth
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 0.5 cup heavy cream
  • 250g lasagna noodles, broken into 1-2 inch pieces
  • 1 cup whole milk ricotta cheese
  • 0.5 cup freshly grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh basil, chiffonade
  • 1 pinch salt and black pepper to taste

Instructions:

  1. Place your Dutch oven over medium high heat. Add the 1 lb Italian sausage and 1 lb ground beef, breaking them apart with your spoon. Cook for 8 minutes until browned and sizzling.
  2. Add the diced yellow onion to the meat fat. Stir frequently for 5 minutes until translucent and fragrant. Add the 4 cloves of minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  3. Pour in the 24 oz marinara sauce and 6 cups of bone broth. Stir in the 1 tsp dried oregano and 0.5 tsp red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the flavors meld together.
  4. Take your 250g of lasagna noodles and shatter them into 1-2 inch pieces directly over the pot. Stir them in and cook for 10-12 minutes until the noodles are tender but firm.
  5. Turn the heat to low and stir in the 0.5 cup heavy cream. Season with a pinch of salt and black pepper. Taste the broth now; it should be rich and coat the spoon.
  6. In a small bowl, mix the 1 cup ricotta, 0.5 cup parmesan, and a pinch of pepper. This creates a thick, cheesy topping that won't just disappear into the liquid.
  7. Ladle the hot soup into deep bowls. Place a generous dollop of the ricotta mixture in the center.
  8. Sprinkle the 1 cup shredded mozzarella and 2 tbsp fresh basil chiffonade over the top. The mozzarella should begin to melt into the hot broth immediately.