Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp granulated sugar
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium high heat. Add ground beef and cook, breaking it apart with your spoon, until it's deeply browned and sizzling. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Stir in diced onion and sauté until it becomes translucent and soft. Add minced garlic, oregano, basil, and red pepper flakes; cook for 60 seconds. Note: Garlic burns quickly, so keep it moving.
  3. Stir in tomato paste to coat the beef. This toasts the paste, removing the raw metallic taste.
  4. Pour in crushed tomatoes, beef broth, balsamic vinegar, and sugar. Add the bay leaf.
  5. Bring the pot to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes until the broth has reduced slightly and darkened in color. Note: This is the critical step for a rich flavor.
  6. Increase heat to medium and stir in the broken lasagna noodles. Cook for 8-10 minutes until the noodles are al dente.
  7. While pasta cooks, stir together ricotta and Parmesan cheese in a small bowl.
  8. Remove the pot from heat. Stir in fresh parsley and serve. Top each bowl with a generous dollop of the ricotta parmesan mixture and a handful of shredded mozzarella.