Ingredients:

  • 2 tsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 sticks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Beef OR Mild Italian Sausage
  • 1 tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 1 x 28 oz can Crushed Tomatoes
  • 6 cups Beef or Vegetable Stock (low sodium)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Crushed Red Pepper Flakes (optional)
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 oz Lasagna Noodles, broken into 1-inch pieces
  • 2 oz Fresh Parsley, chopped (for garnish)
  • 8 oz Whole Milk Ricotta Cheese
  • 4 oz Fresh Mozzarella, shredded OR Grated Parmesan
  • 2 tbsp Fresh Basil, chopped
  • Pinch of Salt and Pepper

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes until the vegetables soften (the soffritto is cooked through).
  2. Add the ground beef (or sausage) to the pot. Break it up with a spoon and cook until browned, about 8–10 minutes. Drain excess grease if necessary.
  3. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
  4. Pour in the red wine (if using). Scrape up any browned bits from the bottom of the pot. Reduce heat slightly and let the wine cook down until almost evaporated (2–3 minutes).
  5. Pour in the crushed tomatoes and the beef stock. Add the dried oregano, dried basil, red pepper flakes (if using), and the bay leaf.
  6. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot partially and allow to cook for 15 minutes to let the flavors marry. Season generously with salt and pepper. Remove the bay leaf before serving.
  7. Increase the heat back to medium-high. Once the soup is boiling again, add the broken lasagna noodles. Cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. If the soup becomes too thick, add an extra splash of stock or water.
  8. While the pasta cooks, prepare the Ricotta Swirl: combine the ricotta cheese, shredded mozzarella (or grated Parmesan), fresh basil, and a pinch of salt and pepper in a small bowl. Stir until well combined and creamy.
  9. Ladle the hot soup into serving bowls.
  10. Top each serving with a generous dollop of the creamy ricotta mixture. Finish with a sprinkle of fresh parsley and cracked black pepper. Serve immediately.