Ingredients:

  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Freshly Grated Parmesan (plus more for garnish)
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest
  • Salt and Black Pepper, To taste
  • 1 tbsp Olive Oil (Extra Virgin)
  • 8 oz Sweet Italian Sausage, mild (casings removed)
  • 8 oz Lean Ground Beef (80/20)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional, for deglazing)
  • 1 (28 oz) can Crushed Tomatoes (San Marzano style)
  • 6 cups Beef or Chicken Stock, low sodium
  • 1 large Bay Leaf
  • 6 sheets Lasagna Noodles (broken into 1-2 inch pieces)

Instructions:

  1. Prepare the Ricotta Topping: In a small bowl, combine the ricotta cheese, Parmesan, chopped parsley, and lemon zest. Season generously with salt and pepper. Mix thoroughly until combined and set aside in the refrigerator.
  2. Brown the Meat Base: Heat olive oil in a Dutch oven over medium-high heat. Add the Italian sausage and ground beef. Cook, breaking up the meat, until deeply browned and caramelized (about 6-8 minutes). Drain off any excess fat, leaving about 1 tablespoon.
  3. Build the Soffritto and Aromatics: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot. Sauté until the vegetables are soft and the onion is translucent (about 5-7 minutes). Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly.
  4. Deglaze and Simmer the Broth: Pour in the red wine (if using). Scrape the bottom of the pot vigorously to lift any browned bits (fond). Cook until the wine has reduced by half. Pour in the crushed tomatoes and the beef/chicken stock. Add the bay leaf. Bring to a rolling boil, then reduce the heat immediately to a gentle simmer. Cover the pot partially and simmer for 20 minutes to allow the flavours to marry. Taste and adjust seasoning.
  5. Cook the Pasta: Increase the heat to medium-high. Add the broken lasagna noodles directly to the simmering soup base. Cook, stirring occasionally, until the pasta is al dente (usually 8-10 minutes, depending on the noodle thickness). Remove the bay leaf and discard.
  6. Serve: Ladle the hot soup into bowls. Place a generous dollop of the prepared ricotta topping in the centre of each serving. Garnish with extra Parmesan cheese and a drizzle of good quality olive oil or fresh basil leaves. Serve immediately.