Ingredients
Method
Brown Meat & Assemble Base
- In a large skillet set over medium-high heat, brown the lean ground beef with the diced onions and minced garlic for 6 to 7 minutes until no pink remains. Drain any excess fat thoroughly.
- Stir the tomato paste into the warm browned meat and cook for 1 minute until fragrant and darkened in color.
- Transfer the beef mixture into a 6-quart oval slow cooker. Add the crushed San Marzano tomatoes, diced tomatoes, beef bone broth, Italian seasoning, crushed red pepper flakes, sea salt, and black pepper. Stir well to combine.
- Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, allowing the tomato broth to develop rich depth of flavor.
Cook Pasta & Melt Cheese
- Approximately 30 minutes before serving, switch slow cooker to HIGH (if on LOW). Stir in the broken lasagna noodles and the 1/2 cup of heavy cream. Ensure the pasta is submerged in the hot bubbling broth.
- Cover and cook on HIGH for 25 to 30 minutes until the noodles are perfectly tender al dente. (Alternatively, boil noodles separately on the stovetop and stir in right before serving for firmest texture).
- In a small bowl, stir together the ricotta cheese, half of the parmesan, and a pinch of salt and pepper.
- Ladle hot soup into warm bowls. Top each serving with a generous dollop of seasoned ricotta, a handful of shredded mozzarella, grated parmesan, and freshly sliced basil. Let sit for 1 minute as the cheeses melt into gooey perfection.