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Heat olive oil in a large saucepan. Sauté onion, garlic, carrot and celery until soft.
Add the minced meat and sauté everything.Add oregano, paprika, chili flakes and bay leaf. Stir well.
Add the diced tomatoes and tomato puree and simmer for 10 min.
Pour in the broth and cook gently for 15-20 min.
Add the broken lasagna sheets and cook until tender in the soup.
Stir in the cream and season with salt and pepper.
Ladle the soup into bowls, tear the burrata into pieces on top and sprinkle with Parmesan cheese.
Finish with a little extra chili flakes and a splash of olive oil. Top with fresh basil.
Ingredients
for
4
persons
person
16 lasagna sheets, broken into pieces
800 g minced beef
6 Thomasso tomatoes, diced
1 can of diced tomatoes
2 tbsp tomato puree
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp dried oregano
1 tsp paprika
½ tsp chili flakes (or to taste)
1 burrata
500 ml vegetable or beef broth
100 ml cream
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60
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Heat olive oil in a large saucepan. Sauté onion, garlic, carrot and celery until soft.
Add the minced meat and sauté everything.Add oregano, paprika, chili flakes and bay leaf. Stir well.
Add the diced tomatoes and tomato puree and simmer for 10 min.
Pour in the broth and cook gently for 15-20 min.
Add the broken lasagna sheets and cook until tender in the soup.
Stir in the cream and season with salt and pepper.
Ladle the soup into bowls, tear the burrata into pieces on top and sprinkle with Parmesan cheese.
Finish with a little extra chili flakes and a splash of olive oil. Top with fresh basil.
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Heat olive oil in a large saucepan. Sauté onion, garlic, carrot and celery until soft.
Add the minced meat and sauté everything.Add oregano, paprika, chili flakes and bay leaf. Stir well.
Add the diced tomatoes and tomato puree and simmer for 10 min.
Pour in the broth and cook gently for 15-20 min.
Add the broken lasagna sheets and cook until tender in the soup.
Stir in the cream and season with salt and pepper.
Ladle the soup into bowls, tear the burrata into pieces on top and sprinkle with Parmesan cheese.
Finish with a little extra chili flakes and a splash of olive oil. Top with fresh basil.