All the lasagna vibes with half the effort
Ingredients (Serves 4)
- 1 jar Sorry Nonna sauce - dealer's choice
- 500g ground beef (or a beef and pork mix)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup spinach, roughly chopped
- Fresh chillies (if you like heat)
- 4 cups beef or vegetable stock
- 250g pasta (lasagna sheets or mafaldine, broken into pieces)
- 1 cup ricotta, plus extra dollops to finish
- 1 cup shredded parmesan
- Parsley, chopped, to garnish
Method
Brown the meat
In a big pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and smelling amazing. Add the beef and cook until browned, breaking it up as you go. Toss in fresh chillies if you're chasing a bit of heat.
Build the soup
Stir in your chosen Sorry Nonna sauce and pour in the stock. Bring it to a simmer - it should smell like Sunday at Nonna's.
Add the pasta
Tip in your broken pasta pieces. Cook covered, stirring occasionally, until the pasta is just al dente, about 10 minutes.
The best part
Stir in the spinach until just wilted. Add the ricotta and parmesan and stir gently until it is creamy and luscious.
Serve it up
Ladle into bowls, top with extra dollops of ricotta, and sprinkle with parsley and more parmesan, because Nonna would.
Pro tip
Adding the spinach makes it healthy.
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