Ingredients :
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 2 cups uncooked pasta (e.g., lasagna noodles, broken into pieces)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions :
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent.
- Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper. Bring to a boil.
- Add the uncooked pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes.
- Remove the pot from heat and stir in the ricotta cheese until well combined.
- Serve the soup hot, topped with shredded mozzarella cheese and fresh basil leaves.
