Servings: 6 to 8

SOUP: subheading: SOUP:
1tsp extra virgin olive oil 1tsp extra virgin olive oil
1 pound ground beef 1 pound ground beef
8 ounces Italian Sausage 8 ounces Italian Sausage
5 garlic cloves, chopped 5 garlic cloves, chopped
1 small white onion, chopped 1 small white onion, chopped
1 Tbls dried basil 1 Tbls dried basil
1 Tbls dried oregano 1 Tbls dried oregano
1 tsp dried marjoram 1 tsp dried marjoram
2 (14.5 ounce) cans Italian-style diced tomatoes 2 (14.5 ounce) cans Italian-style diced tomatoes
3 Tbls tomato paste 3 Tbls tomato paste
1 quart beef broth 1 quart beef broth
8 lasagna noodles, broken into pieces 8 lasagna noodles, broken into pieces
8 ounces ricotta cheese 8 ounces ricotta cheese
4 ounces Parmesan cheese, grated, plus more for serving 4 ounces Parmesan cheese, grated, plus more for serving
Salt and ground pepper to taste Salt and ground pepper to taste
Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish
 
GARLIC KNOTS: subheading: GARLIC KNOTS:
2 tsp instant yeast 2 tsp instant yeast
1 cup warm water (105-110F) 1 cup warm water (105 to 110F)
2½ cups all-purpose flour 2½ cups all-purpose flour
1tsp iodized salt 1tsp iodized salt
8 Tbls (1 stick) unsalted butter, melted 8 Tbls (1 stick) unsalted butter, melted
4 - 6 garlic cloves, minced 4 to 6 garlic cloves, minced
1 bunch parsley, roughly chopped (sprinkled on) 1 bunch parsley, roughly chopped (sprinkled on)
Granted Parmesan cheese, for sprinkling Granted Parmesan cheese, for sprinkling
Can sprinkle Kosher Salt too if desired Can sprinkle Kosher Salt too if desired

SOUP: subheading: SOUP:
Set the Instant Pot to salute and heat the olive oil. Add the beef & sausage and cook, stirring often, until slightly browned (still with some pink).
Drain off the grease. Hold the meat in the colander for now.
Sauté the garlic and onion in the Instant Pot with a dash of olive oil about 3 minutes.
Add the meat back to the pot.
Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well.
Press “cancel”, close the lid, and set to seal.
Cook at high pressure for 20 minutes, then press “cancel” and release the pressure.
In a medium bowl, combine the Ricotta, Parmesan, and Mozzarella and stir well until blended.
Open the Instant Pot and stir the soup.
Give it a taste and season with salt & pepper or Italian seasonings as desired.
Ladle the soup into serving bowls top with a dollop of the Ricotta cheese mixture.
Sprinkle with parsley and more
Parmesan if desired.
FOR THE GARLIC KNOTS: subheading: FOR THE GARLIC KNOTS:
Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk.
Set the bowl aside and allow the yeast to bloom, 1 to 2 minutes.
Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed.
If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 Tbls at a time, until a ball is formed.
Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50 to 60 minutes.
Preheat the oven to 400 degrees F.
Lightly grease a rimmed baking sheet.
Place the dough on a lightly floured work surface. Cut the dough into 16 equal pieces.
Form each one into a knot (see photo) by making an upside-down U, crossing the “legs”, pulling one leg through the opening, and then tucking both underneath.
Place the knots on a prepared slightly greased baking sheet.
In a small bowl, stir together the melted butter and garlic. Brush each knot with the garlic butter.
Lightly sprinkle with the chopped parsley and kosher salt.
Bake for 20 minutes.
When done baking and still warm, brush with any excess garlic butter and lightly sprinkle with Parmesan.

Start the Garlic Knots first as they take 50 minutes just to rise!  Start the Garlic Knots first as they take 50 minutes just to rise!