Ingredients:
• 1-2 teaspoons Tony’s Seasoning
• 1/2 yellow onion, diced
• 6-8 cloves minced garlic
• 1/2 lb hot or mild Italian sausage (we use use Spicy @impossible_foods Sausage)
• 1/2 lb lean ground beef
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes
• 24 oz Arrabbiata sauce (@carbonefinefood all day every day)
• 1/2 cup heavy cream
• 4-6 cups chicken stock, depending on how soupy you want it
• 1/2 lb lasagna noodles, broken into pieces
For the ricotta mixture:
• 1 cup Parmesan
• 1 cup ricotta
• 1 cup mozzarella
• 1/4 cup fresh parsley
• Salt and pepper to taste
Directions:
• In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
• In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes. Throw in garlic and cook until fragrant, about 30 seconds.
• Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.
• Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.
• Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!
