1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 tbsp olive oil
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tsp thyme
1 tsp red pepper flakes
8 cloves garlic, finely chopped
1 lb ground beef (or Italian sausage, or both)
3 tbsp tomato paste
1/2 cup dry red wine
1 can San Marzano tomatoes or 24 oz marinara
6-8 cups beef broth
1 parmesan rind
2 bay leaves
1–2 fresh parsley stems or basil stems
1/2 cup whipping cream
1/2 lbs lasagna noodles, broken into bite-sized pieces
handful of freshly torn basil
salt and pepper, to taste
Ricotta Mixture:
1 cup ricotta
1/2 cup freshly grated Parmesan
1 cup shredded mozzarella
1/4 cup fresh parsley, chopped
pinch of nutmeg
lemon zest
salt and black pepper, to taste
1. In a food processor, pulse onion, carrot, and celery until very fine.
2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.
3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.
4. Add the garlic and cook for another 30 seconds.
5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.
6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.
7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.
8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.
10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.
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