Neapolitan Lasagne Soup Mafalda Corta
40 minutes
4
Medium
Ingredients
2 tbsp Garofalo olive oil
1 onion, diced
4 cloves garlic, minced
2 sticks celery, diced
1 carrot, diced
1 tsp dried oregano
1 tsp dried thyme
½ tsp chilli flakes
1 tbsp tomato puree
500g minced beef
150ml red wine
400g Garofalo Chopped Italian Tomatoes
200g Garofalo Mafalda Corta
800ml stock
50ml double cream
70g ricotta
50g shredded mozzarella
20g parmesan, grated
2 tbsp parsley, finely chopped
Sea salt and black pepper to taste
Preparation
- 1
- Heat a splash of olive oil in a large frying pan. Add the onions, carrot, celery and garlic. Season with salt, black pepper, dried oregano, dried thyme and chilli flakes and cook for 10 minutes until everything has softened.
- 2
- Add the tomato puree and cook for one minute.
- 3
- Add the mince and sear until brown, then add Garofalo Chopped Italian Tomatoes, the stock, then drop in the Garofalo Mafalda Corta and cook for 10 minutes.
- 4
- Meanwhile, in a small bowl, mix ricotta, a shredded mozzarella, parmesan and fresh parsley.
- 5
- When the pasta is cooked, swirl through a splash of double cream.
- 6
- Ladle the soup into bowls and top with a scoop of the cheese mixture.
- 7
- Sprinkle with parsley and chilli flakes. Enjoy!
