Hearty Lasagne Ragù Bowl
Ingredients
- 0.5tbsp olive oil
- 500g beef mince
- 1 onion, diced
- 3 garlic cloves, minced
- 0.5tsp chilli flakes
- 300g Passata
- 1L chicken stock
- 1 x 400g can chopped tomatoes
- 1.5tbsp balsamic vinegar
- 2tsp sugar
- 1.5tbsp dried herbs (I used rosemary, basil & thyme)
- 6-7 lasagne sheets, each broken into approx 6 pieces
- 80ml double cream
- 40g Parmesan, grated, plus extra to top
- 1 x ball of mozzarella
- 4tbsp ricotta, to top (optional)
Preparation
In a large, deep saucepan on medium heat, add the oil and onions. Cook for 10 minutes until soft and fragrant.
Turn up the heat slightly then add the mince. Once broken up and browned all over, add the garlic and chilli flakes.
Stir in passata, stock, chopped tomatoes, balsamic vinegar, sugar and dried herbs until well combined.
Bring to a boil then reduce the heat and simmer for 20 minutes.
Add in the pasta pieces and cook until they are al dente, stirring occasionally.
Stir in the double cream, Parmesan and mozzarella.
Dish up into bowls then top with ricotta, Parmesan, pepper and fresh parsley.
Tips
This recipe tastes even better the next day so make a big batch and enjoy the leftovers.
