Recipe
30 mins
6 people
American
– butter or extra virgin olive oil – ground beef 80% lean ground beef – red onions diced – yellow onions diced – minced garlic 7-8 garlic cloves – San Marzano tomatoes – tomato paste – roasted tomatoes drained – basil leaves fresh – chicken broth
In a large dutch over or pot, saute the onions with the ground beef until browned.
Add the minced garlic. Cook until fragrant about 1 minute. Drain the fat.
Add the tomatoes, fire roasted tomatoes, tomato paste, parsley, basil and the seasonings to the pot.
Next, add the chicken broth and mix well. Let the soup come to a boil.
Next, add the lasagna noodles to the pot. Make sure the noodles are submerged into the soup.
Cover and set heat to low. Cook for 10-15 minutes or until the lasagna noodles are tender. Feel free to season with salt and pepper or additional seasonings. Serve the soup with the ricotta mixture.
Cover and set heat to low. Cook for 10-15 minutes or until the lasagna noodles are tender. Feel free to season with salt and pepper or additional seasonings. Serve the soup with the ricotta mixture.
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