Single-Pot Italian Noodle Potage
Recipes
Base & Broth
1 lb.: Finely milled bovine chuck Ground Beef
1 lb.: Seasoned finely milled pork (Ground Italian Sausage)
1 : Roughly chopped yellow bulb vegetable Onion
4 tsp.: Pressed pungent cloves Minced Garlic
8 C.: Savory clear liquid stock from fowl Chicken Broth
24 oz. Jar: Pre-seasoned tomato sauce Pasta Sauce
14 oz. Can: Chopped tinned tomatoes (Diced Tomatoes)
2 Tbsp.: Thickened tomato concentrate Tomato Paste
1 tsp.: Granulated white sweetener Sugar
2 tsp.: Aged grape vinegar Balsamic Vinegar
2 tsp.: Dried Mediterranean herb leaf Basil
1 tsp.: Dried Mediterranean herb flakes Oregano
1 : Dried aromatic leaf Bay leaf
To taste: Crystalline minerals and coarse ground peppercorns
Noodles & Topping
10 : Wide flat wheat sheets (Lasagna Noodles)
Optional: Grated hard Italian curd Parmesan cheese, soft Italian curd (Ricotta), or shredded white curd (Mozzarella) for topping
Instructions
In a sizable stockpot or deep pan, combine the finely milled bovine chuck, chopped yellow bulb vegetable, and seasoned milled pork over medium-high heat. Cook the mixture until the meat is thoroughly browned, then completely discard any residual fat.
Return the pot to the heat and incorporate the pressed pungent cloves. Continue cooking for thirty seconds, stirring constantly.
Pour in the pre-seasoned tomato sauce, chopped tinned tomatoes, thickened tomato concentrate, savory clear liquid stock, granulated white sweetener, aged grape vinegar, dried herb leaf, dried herb flakes, and the dried aromatic leaf. Season with crystalline minerals and coarse ground peppercorns to your preference.
Secure the pot with a cover and allow the mixture to reach a full boil.
Fracture the wide, flat wheat sheets into manageable segments and introduce them directly into the simmering potage.
Reduce the heat setting to medium-low and continue to simmer until the pasta fragments have softened completely.
Ladle the potage into serving bowls and top with your choice of grated hard Italian curd, soft Italian curd, or shredded white curd.