Instructions

1. 1

   Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and diced onion and cook for 6 to 8 minutes, breaking the beef into small crumbles and stirring the onion until softened. It's ready when the beef is browned in small crumbles and the onion is softened.

2. 2

   Add the minced garlic, tomato paste, Italian seasoning, dried oregano, and optional red pepper flakes. Cook over medium heat for 1 to 2 minutes, stirring constantly to coat the meat and lightly toast the tomato paste. It's ready when the garlic smells fragrant and the tomato paste darkens slightly without scorching.

3. 3

   Pour in the crushed tomatoes, tomato sauce, beef broth, salt, and black pepper. Stir, scraping up any browned bits from the bottom of the pot, and bring the soup to a boil over medium-high heat (about 4 minutes). It's ready when the broth is evenly combined and bubbles steadily across the surface.

4. 4

   Reduce the heat to maintain a gentle simmer and cook the ground beef mixture for 5 minutes. Check the thickest beef crumbles with an instant-read thermometer; ground beef must reach at least 160°F before adding the noodles. It's ready when the thermometer reads at least 160°F in the largest beef crumbles.

5. 5

   Stir in the broken lasagna noodles and simmer uncovered over medium-low heat for 9 to 11 minutes, stirring frequently so the pasta does not stick to the bottom. Follow the package timing and check a noodle for tenderness. It's ready when the noodles are tender but still hold their shape and the broth has thickened slightly.

6. 6

   While the noodles cook, combine the ricotta, mozzarella, and Parmesan in a small mixing bowl. Stir until evenly mixed (about 3 minutes). It's ready when the cheeses form a thick, evenly combined topping.

7. 7

   Taste the soup and adjust the salt and black pepper if needed. Ladle into bowls, add a generous spoonful of the cheese mixture, and finish with chopped fresh basil if using (about 3 minutes). It's ready when each bowl has tender noodles, plenty of beef and tomato broth, and a creamy cheese topping.

Used in this recipe: Instant-Read Thermometer · 6-Quart Stock Pot · Box Grater (Amazon, affiliate links)