- Average
- Average budget
Ingredients
- 8 oz lasagna noodles with curly edges broken into pieces
- 2 T olive oil
- 12 oz ground beef
- 12 oz sweet Italian sausage with fennel casing removed or bulk sausage
- Pepper
- 1t dried oregano lightly crushed
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- 1 qt chicken stock
- 1 28 oz can whole Mariano tomatoes
- 2 c tomato purée
- A few leaves of fresh basil torn
- 1 c fresh ricotta
- 1 c freshly grated parmigino-reggiano
- 1/4to 1/3 c heavy cream
- Finely chopped fresh flat leafed parsley for serving
Preparation
Step 1
Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until a few minutes shy of the package directions. Drain and rinse.
In a dutch oven, heat the oil over medium high. Add the beef and sausage. Cook, occasionally stirring and breaking up with meat with a spoon until browned, about eight minutes. Season with salt and pepper. Stir in the oregano. Add the onion and garlic. Cook, stirring often until softened, about five minutes. I have the stock and whole tomatoes. Use a spoon to smash tomatoes.. And the tomato purée and basil. Cook until the flavors meld, about 15 minutes. Add the noodles to the soup. Cook until al dente, 3 to 4 minutes.
In a medium bowl, mix the ricotta, Parm and cream. Season with salt.
Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.