Ingredients:

  • 1 cup (240g) Whole Milk Ricotta Cheese
  • ½ cup (50g) Freshly Grated Parmesan Cheese, plus extra for garnish
  • 2 Tbsp (30ml) Fresh Parsley, finely chopped
  • 1 large Egg Yolk
  • ½ tsp (2.5g) Kosher Salt
  • ¼ tsp (1g) Black Pepper
  • 2 Tbsp (30ml) Extra Virgin Olive Oil
  • 1 lb (450g) Ground Beef (85/15 ratio)
  • ½ lb (225g) Mild Italian Sausage, casing removed (optional)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (30g) Tomato Paste
  • 1 tsp (5g) Dried Oregano
  • 1 tsp (5g) Dried Basil
  • ¼ tsp (1g) Red Pepper Flakes (adjust to taste)
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Black Pepper
  • 2 units Bay Leaves
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 6 cups (1.4 Litres) Low-Sodium Beef or Chicken Stock
  • 1 cup (240ml) Water
  • 8 sheets (approx. 120g) Lasagna Noodles, broken into rough 1-2 inch pieces

Instructions:

  1. Prep the Ricotta Swirl: In a small mixing bowl, whisk together the ricotta cheese, Parmesan, parsley, egg yolk, salt, and pepper until smooth and creamy. Cover the mixture and place it in the refrigerator while the soup cooks.
  2. Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown Meat: Add the ground beef and Italian sausage (if using) to the pot. Break up the meat and cook until fully browned. Carefully drain off any excess fat from the pot.
  4. Develop Flavour: Stir in the tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Cook for 2 minutes, stirring continuously, allowing the tomato paste to caramelise slightly.
  5. Simmer the Soup: Pour in the crushed tomatoes, beef/chicken stock, water, and add the bay leaves. Stir well. Bring the soup to a rolling boil, then reduce the heat immediately to low. Cover the pot partially and let the soup simmer gently for 15 minutes.
  6. Cook the Pasta: Increase the heat to medium-low. Stir in the broken lasagna noodles. Continue to simmer, stirring occasionally to prevent sticking, for 8-10 minutes, or until the pasta is perfectly al dente. Remove the bay leaves before serving. Adjust consistency with extra liquid if needed.
  7. Serve: Ladle the hot soup into serving bowls. Add a generous spoonful of the chilled Ricotta Swirl mixture to the centre of each bowl. Garnish with extra grated Parmesan and a sprinkle of fresh parsley. Serve immediately.