Recipe Details

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, diced

• 3 garlic cloves, minced

• 1/4 cup tomato paste

• 1 pound ground beef

• 3/4 teaspoon fine salt

• 3/4 teaspoon ground black pepper

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried rosemary

• 1 (28-ounce) can whole tomatoes

• 6 cups chicken stock

• 8 ounces lasagna noodles, roughly broken

• 8 ounces whole milk ricotta

• 1/4 cup grated Parmigiano-Reggiano

• 1/2 cup shredded low-moisture mozzarella

• 1/4 cup fresh basil leaves, to serve

Description

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
4. Add the tomato paste and cook, stirring occasionally, until the tomato paste turns a brick red color, about 2 minutes.