Red Wine Ragù Lasagna Soup with Lemon Basil Ricotta

Method

1. Heat the olive oil in a 22 cm pot over medium-high heat. Press both minced meats into a flat layer across the bottom and sprinkle with the fennel seeds, chili flakes and salt. Leave untouched for 4 min until a deep brown crust forms underneath, then break it up with a spatula and fry for 3 min more.

   Add in this stepOlive oil 0.9 tbspMinced beef 140 gMinced pork 100 gFennel seeds (lightly crushed) ½ tspRed chili flakes 1 pinchSalt 0.4 tsp

   medium-high heat

2. Add the onion and carrot, finely diced to 5 mm, and cook over medium heat for 6 min, scraping up the browned bits, until the vegetables are soft and the onion is golden.

   Add in this stepOnion 1Carrot 50 g

   medium heat

3. Add the chopped garlic and tomato paste and fry over medium heat for 2 min, until the paste darkens from bright red to brick red.

   Add in this stepGarlic (cloves) 3Tomato paste 1½ tbsp

   medium heat

4. Pour in the wine and let it bubble over medium-high heat for 2 min, scraping the bottom. Move on when it has almost disappeared and no longer smells of alcohol.

   Add in this stepDry red wine 80 ml

   medium-high heat

5. Crush the whole tomatoes by hand into the pot and add the stock, Parmesan rind and bay leaves. Bring to a boil over high heat for 5 min, then lower to medium-low heat, half cover and simmer gently for 22 min. A thin sheen of oil on top and a deeper colour mean the flavour is there.

   Add in this stepCanned whole plum tomatoes 400 gBeef stock 600 mlParmesan rind (5 cm piece) 1Bay leaves 1

   medium-low heat→high heat

6. While the soup simmers, bring the water and coarse salt to a boil in a separate 20 cm pot over high heat for 8 min. Break each lasagne sheet into 4 to 5 pieces, add and cook for 9 min. When a thin core is still just visible as you bite, drain and toss with a few drops of olive oil.

   Add in this stepWater for the pasta 2 LCoarse salt (for the pasta water) 2 tspLasagne sheets (dried) 4Olive oil ⅛ tbsp

   high heat

7. Finely grate the lemon zest into the ricotta and stir in half the Parmesan, half the basil (finely sliced) and a little salt and pepper until smooth.

   Add in this stepRicotta 100 gLemon (for zest) ¼Parmesan (grated) 15 gFresh basil 3 gSalt ⅛ tspBlack pepper to taste

8. Remove the rind and bay leaves from the soup and season with salt and pepper. Put the pasta into bowls, ladle the hot soup over, then add a spoonful of lemon basil ricotta, torn mozzarella and the rest of the Parmesan and basil.

   Add in this stepFresh mozzarella 60 gParmesan (grated) 15 gFresh basil 3 gSalt ⅛ tspBlack pepper to taste