Ingredients
- Kosher salt
- 10 lasagna noodles, broken into pieces
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, chopped
- 1/2 pound sweet Italian sausage, casings removed
- 1/2 pound ground beef
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 4 cups chicken broth
- 1 24-ounce jar pasta sauce, I used Bertolli® Riserva Marinara with Parmigiano-Reggiano Sauce
- 1 cup water
- 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
- 1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
- 1/4 cup heavy cream
- Ricotta cheese, for topping
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat.
Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes.
Add the sausage, ground beef, garlic, oregano, red pepper flakes and salt and pepper.
Cook over medium-high heat stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes.
Add the chicken broth, pasta sauce and 1 cup water; cover and bring to a simmer.
Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, parmesan and heavy cream. Simmer for an additional 5-10 minutes.
Serve topped with ricotta and fresh basil.
Notes:
Feel free to adjust the spice to suite your taste. We added a little more oregano and red pepper flakes.