What I Make When I'm Craving Lasagna But Don't Have Time

By Sip and Feast · 90 min

Ingredients

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the sausage and ground chuck, cook while breaking them up until browned, then transfer the meat to a plate with a slotted spoon.
2. In the same pot, cook the onion, fennel seeds (if using) and a pinch of salt until soft, about 7-10 minutes, stirring now and then. Add the garlic and cook 2 more minutes until fragrant, then stir in the red pepper flakes.
3. Return the meat to the pot and mix. Add the red wine, raise the heat to medium-high, and scrape the bottom of the pot with a wooden spoon until the wine evaporates.
4. Add the crushed tomatoes, beef stock and Parmigiano rind, and bring to a boil. Lower the heat and simmer for 10 minutes.
5. Add the broken pasta and cook until al dente, then remove the pot from the heat.
6. Taste and adjust the salt and pepper. Stir in the parsley, basil and ¼ cup of the grated Parmigiano.
7. Serve in bowls topped with the remaining grated cheese and a dollop of ricotta.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheeseTomatoParmesan cheeseGround beefSausageRicotta cheese