Another hit at my Bistro! This hearty dish is great for a family meal or even for a get together of friends. Add a salad & some garlic bread to complete the meal. I recommend you try this soon!
2 tbsp olive oil
1# ground chuck
Salt & pepper
1 large onion, finely chopped
2 carrots, peeled & grated
3 to 4 cloves garlic, finely chopped
One 32-ounce container (4 cups) chicken broth
One 28-ounce can Italian crushed tomatoes
1 pound lasagna noodles, broken into jagged pieces
1 c basil leaves, torn
1 c whole-milk ricotta
Grated parmigiano-reggiano cheese, to pass around the table
In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt & pepper & cook until browned, 3 to 4 minutes. Stir in the onion, carrots & garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth & tomatoes; cover and bring to a boil. Add the pasta & cook until al dente, about 15 minutes. Stir in the basil & season with salt & pepper. Serve the stoup in bowls & dollop with the ricotta. Pass the parmigiano-reggiano at the table.
Recipe courtesy: Rachael Ray magazine