Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Lean Ground Beef (85/15)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 28 oz can Crushed Tomatoes (San Marzano preferred)
  • 6 cups Chicken or Beef Stock (low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • Salt and Black Pepper, to taste
  • 8 sheets Lasagna Noodles, broken into 1-inch pieces
  • 1 cup Whole Milk Ricotta Cheese (drained slightly)
  • 1/4 cup Grated Parmesan Cheese (plus extra for garnish)
  • 1 Tbsp Fresh Parsley, chopped
  • 1/4 tsp Lemon Zest (optional)

Instructions:

  1. Brown the Meat: Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned and no pink remains. Drain off excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the Soffritto: Reduce heat to medium. Add diced onion, carrot, and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent, scraping up any browned bits from the bottom of the pot.
  3. Aromatic Boost: Add minced garlic and tomato paste. Cook for 2 minutes, stirring constantly. This step 'wakes up' the paste and deepens its flavor.
  4. Simmer the Soup: Pour in the crushed tomatoes, stock, dried herbs (oregano and basil), and red pepper flakes (if using). Bring the mixture to a simmer. Reduce heat to low, cover partially, and let the soup simmer gently for 35 minutes. Season aggressively with salt and pepper during the last 10 minutes of simmering.
  5. Cook the Lasagna: Bring a separate pot of salted water to a boil. Add the broken lasagna noodles and cook according to package directions until al dente (usually about 8–10 minutes). Drain immediately and toss lightly with a drizzle of olive oil to prevent sticking.
  6. Whip the Ricotta: While the soup simmers, combine the drained ricotta, Parmesan, fresh parsley, lemon zest (if using), and a pinch of salt and pepper in a small bowl. Whisk until light, fluffy, and smooth. Set aside.
  7. Assembly: Taste the soup base and adjust seasoning. Ladle the hot ragu soup base into individual bowls. Add a portion of the pre-cooked lasagna pieces to the soup bowl.
  8. Garnish: Top each bowl with a generous dollop of the creamy whipped ricotta mixture. Finish with a drizzle of olive oil and a final grate of fresh Parmesan and parsley. Serve immediately.