3 tbs olive oil
½ large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped½ large onion, finely chopped
1 large carrot, finely chopped
Salt to taste
5 garlic cloves, minced
Black pepper to taste
3 tbs tomato paste
2 tbs dried oregano
2 tbs dried basil
2 tbs dried rosemary
250g/ ½lb ground beef
2 cups/ 400g passata/marinara sauce
1/ 1 ¾ cups chicken stock
100ml/ ¼ cup heavy cream
Chilli flakes to taste
Chilli flakes to taste
Sugar to taste
6-8 lasagna sheets (I had mafaldine so I used that)
2 cups mozzarella, freshly grated
Parmesan cheese to garnish
Steps:
1. Heat olive oil in a deep pan then cook onion, carrot and celery with a sprinkle of salt and pepper until softened.
2. Add garlic and tomato paste and cook for 3 minutes.
3. Add the herbs and ground beef and cook until beef is browned.
4. Add passata/marinara sauce, chicken and heavy cream, cover and bring to a boil.
5. Adjust seasoning then add sugar to cut the sourness of the tomato and add chilli flakes.
6. Break up the lasagne sheets and add to the soup then cook until al dente.
7. Add water if the soup is too thick.
8. Add mozzarella and mix.
9. Serve and top with grated parmesan cheese.
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