📋 Instructions

1. 1Brown the meats — Heat a large Dutch oven over medium-high heat (about 375F/190C surface temperature) for 2 minutes. Add the sausage and beef and cook 6 to 8 minutes, breaking them up, until browned and no pink remains, with an internal temperature of 160F (71C).
2. 2Soften the aromatics — Reduce the heat to medium (about 350F/175C) and add the onion. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant but not browned.
3. 3Bloom the tomato paste — Stir in the tomato paste, basil, oregano, salt, and pepper. Cook 1 minute, stirring, until the paste darkens to a deep brick red and smells sweet.
4. 4Simmer the broth — Pour in the crushed tomatoes and chicken broth, scraping up the browned bits. Bring to a boil over high heat (about 425F/220C), then lower to a gentle simmer and cook 10 minutes until slightly thickened.
5. 5Cook the noodles — Add the broken lasagna noodles and simmer 12 to 14 minutes, stirring occasionally, until tender with a slight bite and the broth has thickened around them. Taste and adjust the salt.
6. 6Make the cheese swirl — Meanwhile, stir together the ricotta, parmesan, and a pinch of pepper in a small bowl.
7. 7Finish off the heat — Turn off the heat and dollop the ricotta mixture into the pot in spoonfuls, then stir gently a few times so creamy streaks remain.
8. 8Serve bubbling hot — Ladle into warm bowls and top with mozzarella and extra parmesan. The cheese should melt into glossy pools as it hits the hot soup.