Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1 lb sweet or spicy Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 24 oz marinara sauce
  • 14.5 oz crushed tomatoes
  • 6 cups beef bone broth
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 11 dry lasagna noodles, broken into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, combine the ground beef and Italian sausage. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains and the meat is deeply browned.
  2. Add the diced onion and minced garlic to the skillet with the meat. Sauté for 3-5 minutes until the onions are translucent. Stir in the tomato paste and cook for an additional 1-2 minutes to caramelize.
  3. Transfer the meat mixture into a 6-quart or larger slow cooker. Add the marinara sauce, crushed tomatoes, beef bone broth, dried oregano, dried basil, and red pepper flakes. Stir to combine.
  4. Cover and cook on High for 4 hours or Low for 7-8 hours.
  5. Thirty minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking on High until the noodles are tender (al dente).
  6. In a medium bowl, stir together the ricotta, Parmesan, and shredded mozzarella.
  7. Ladle the hot soup into bowls. Top each serving with a large dollop of the cheese mixture and a sprinkle of fresh parsley. The heat from the soup will melt the cheese into the broth.