Brown the meats & onion
In a large, heavy pot over medium heat, add the ground beef, ground Italian sausage, and chopped onion. Cook, stirring occasionally, until the meats are browned and the onion is softened. If there’s excess fat pooling, carefully drain it out (leave a little for flavor).

Add garlic
Return the pot to the heat and stir in the minced garlic. Saute about 30 seconds—just until fragrant, being careful not to let it burn.

Build the base
Pour in the pasta sauce, chicken broth, diced tomatoes (with juices), tomato paste, sugar, balsamic vinegar, basil, oregano, and the bay leaf. Stir thoroughly to combine everything.

Simmer before pasta
Bring the mixture to a boil, then reduce to a gentle boil or simmer.

Add broken lasagna noodles
Snap or cut the lasagna noodles into bite-sized pieces and stir them into the pot. Continue simmering over medium‐low heat until the noodles are tender, about 10–15 minutes (check package for guidance). Stir occasionally to prevent sticking.

Finish and serve
When the noodles are cooked, remove the bay leaf. Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded mozzarella, grated Parmesan, or a dollop of ricotta (or a combination). Serve hot.

Optional sides
Pair it with garlic bread, crunchy breadsticks, or a fresh green salad for a complete and satisfying meal.