Part soup, part casserole, satisfying all of your lasagna cravings with half the work! Find the 'mafaldine' pasta at specialty Italian shops, or break up dried lasagna noodles into 2-3 inch pieces. Serves 6
2 Tbsp olive oil
1 Tbsp butter
1 ½ onions, finely diced
3 ribs celery, finely diced
2 carrot, finely diced
2 cloves garlic, minced
1 lb ground beef
2 bay leaves
1 parmesan rind
¼ cup red wine
1 large can of good quality whole tomatoes, pureed
3 cups water or chicken stock
1 package of Rummo mafaldine pasta (long narrow lasagna looking noodles or your favourite shape)
2 cup grated mozzarella cheese
¼ cup parmesan cheese
- Heat a large pot oven safe pot over medium heat. Add beef, use a straight sided wooden spoon to break beef up, stirring occasionally until just cooked through. Remove from the pot into a strainer to strain out excess fat. Set aside, cooked beef will be added back to the pot later.
- Return to pot to the heat and add butter & olive oil, along with onion and a generous pinch of salt, and cook 3-4 minutes (cooking out excess water) before adding celery and carrot. Cook until soft but without colour. Add garlic and cook 1 minute longer. Return the cooked ground beef to the pot with the vegetables.
- Deglaze with red wine, cooked 2-3 minutes until wine is fully evaporated. Stir in tomato puree and simmer to 4-5 minutes to concentrate the tomatoes.
- Add bay leaves and parmesan rind along with water of stock. Simmer for a minimum of 30 minutes up to an hour.
- Bring a large pot of water to boil.Generously season with salt and add pasta and cook 4-5 minutes (half of the time that the label directs)
- Remove pasta from the water and add to soup. Top with cheese and broil until cheese is melted and begins to brown. Alternatively, generously butter oven safe soup bowls, add noodles, ladle soup on top of noodles and to with cheese. Broil until the cheese is melted and just begins to brown.