What You Need:
12 lasagna noodles broken up into little pieces
1 pound of ground beef
1 pound of sausage
1 medium onion cut in half and sliced in pieces
4 garlic cloves chopped
1 6oz can of tomato paste
1 tablespoon of oregano
1 tablespoon of thyme
3 tablespoons of olive oil
1 teaspoon of Salt
1/2 teaspoon of pepper
4 cups and 3/4 of chicken stock
1/2 cup of heavy cream
Ricotta Dumpling’s so good
1 cup ricotta cheese
1/2 cup of Parmesan Cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of Italian seasoning
A few pinches or fresh chopped parsley
Steps:
1: In a large dutch oven pot sauté the onions with the olive oil, garlic, oregano, and thyme until softened.
2. In a separate pot cook the lasagna noodles as directed, drain, and set aside.
3. In the Dutch oven add both the ground beef and sausage, the salt and pepper, and cooking until all brown and mixed well. Drain the fat.
4. Next add the tomato paste, the can of crushed tomatoes, some chopped fresh parsley, and the chicken stock. Allow to simmer for 20 mins.
5. While the soup is simmering, in a small mixing bowl add the ingredients for the ricotta dumplings and mix throughly. Set aside. Taste it, it’s so good! Would be great on Bruschetta too!
6. Add the heavy cream and mix well. Then add the lasagna noodles and simmer for 5 mins.
7. Serve in bowls with dollops of the ricotta mixture.
Enjoy!
The Wild Gems 