8 oz lasagna noodles, broken into bite-sized pieces
1 tsp Italian seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp olive oil
Parmesan cheese for serving (generous amount)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain excess fat if needed (1 lb ground beef, 2 tbsp olive oil)
Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more (1 large onion, 4 cloves garlic)
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly (2 tbsp tomato paste)
Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, basil, oregano, red pepper flakes if using, salt and pepper. Stir to combine and bring to a boil (28 oz crushed tomatoes, 14.5 oz diced tomatoes, 4 cups beef broth, 1 tsp Italian seasoning, 1 tsp basil, ½ tsp oregano)
Add broken lasagna noodles and stir well to prevent sticking. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until noodles are tender (8 oz lasagna noodles)
Taste and adjust seasoning as needed
Serve in bowls topped with a generous amount of parmesan cheese and fresh basil if desired
