chillyfillmores
For the Soup Base: 2 tbsp olive oil 1 large onion, finely chopped 1 large carrot, grated 2 garlic cloves, minced 300g ground beef 1 tbsp tomato paste 1 tsp Worcestershire sauce 1 bay leaf 2 tbsp red wine 400g canned chopped tomatoes 4 cups beef stock 50ml milk Salt and black pepper to taste
Ingredients
For the Creamy Element: 25g butter 25g flour 300ml milk Pinch of nutmeg 60g cheddar cheese, grated Additional: 200g lasagna noodles, broken into pieces 30g Parmesan cheese, grated Fresh basil for garnish
Ingredients
01
Cook the Base: Heat olive oil in a large pot, sauté onion, carrot, and garlic until soft.
02
Brown the Meat: Add beef, cook until browned, then stir in tomato paste, Worcestershire, bay leaf.
03
Simmer the Soup: Pour in wine, let it reduce, add tomatoes, stock, milk, season, simmer 20 mins.
04
Make Béchamel: Melt butter, stir in flour, cook 1 min, whisk in milk, nutmeg, cheddar until thick.
05
Cook Noodles: Add broken lasagna noodles to soup, cook until tender, about 10-12 mins.
05
05
Combine & Serve: Stir béchamel into soup, ladle into bowls, top with Parmesan and basil.
06