Ingredients:

  • 1 lb lean ground beef
  • 1 lb Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup ricotta cheese
  • 8 oz lasagna noodles, broken into bite-sized pieces

Instructions:

  1. Brown the meats. Heat your skillet over medium high heat. Add the ground beef and Italian sausage. Cook until no longer pink and slightly browned.
  2. Sauté the aromatics. Stir in the diced onion, garlic, and red bell pepper. Cook for 3-5 minutes until onions are translucent and fragrant.
  3. Drain the fat. Tilt the pan or use a spoon to remove the excess grease. This keeps the soup from having an oil slick on top.
  4. Combine in slow cooker. Transfer the meat mixture into the slow cooker. Stir in the crushed tomatoes, diced tomatoes, beef broth, tomato paste, Italian seasoning, salt, and pepper.
  5. Simmer the base. Cover and cook on High for 4 hours (or Low for 7-8 hours). You'll know it's ready when the aroma fills the house and the sauce looks deep red.
  6. Prepare the pasta. During the final 30 minutes of cooking, boil the broken lasagna noodles in a separate pot of salted water until al dente.
  7. Incorporate noodles. Drain the noodles well. Stir them gently into the slow cooker.
  8. Final touch. Stir in the Parmesan cheese.
  9. Serve and garnish. Ladle the soup into bowls. Top each with a dollop of ricotta cheese and a sprinkle of fresh parsley.