Ingredients
- 2 pounds (1 kg) Italian sausage
- 4 cups (2 liters) beef broth or beef stock
- 1 diced large yellow onion
- 30 ounces (800g) canned diced tomatoes
- 5 minced garlic cloves
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 15 ounces (400g) tomato sauce (tomato puree or passata)
For the Cheese Topping:
- 16 ounces (1/2 kg) ricotta cheese
- 1 tablespoon Italian seasoning
- 1 cup (120g) shredded parmesan
- 1 cup (120g) shredded mozzarella
Method
- Heat a big pot over a moderately high heat and add the sausage, then cook for 10 minutes or until browned. Drain off the grease.
- Add the onion to the drained meat and cook for 6 minutes.
- Add the garlic and cook for 2 minutes.
- Turn down the heat a bit and add the broth or stock, tomato sauce and diced tomatoes.
- Add the bay leaves, Italian seasoning and black pepper, and bring to a simmer.
- Cook for 20 minutes, then discard the bay leaves and serve with some of the cheese topping on top.
Notes
- If you DO want to include lasagna noodles, add 2 cups (2 big handfuls) of lasagna noodles broken into pieces and simmer for 15 minutes or until they're tender (if you're using fresh pasta it'll take less time).
- Feel free to spice things up with spicy Italian sausage if you like.