#SCGS Beef Lasagna Soup
#SCGS Beef Lasagna Soup
Ingredients
1 Tbsp (15 ml) Oil
1 Onion, diced
5 Celery fingers, chopped
1 Carrot, chopped
500 g Beef mince
2 Tbsp (30 ml) Tomato paste
1 ½ Tbsp (22 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) Paprika
1 Tbsp (15 ml) Italian herbs
1 Tbsp (15 ml) Worcestershire sauce
1 cup (250 ml) Canned tomatoes
1 cup (250 ml) Tomato-and-basil pasta sauce
2 cups (500 ml) Beef stock
3 Lasagna pasta sheets, halved
¼ cup (60 ml) Cream
1 tsp Sugar
5 fresh Basil leaves, chopped
Handful of Parsley, chopped
¾ cup (180 ml) Parmesan or cheddar cheese, grated
Salt and pepper, to taste
Method
Heat the oil in a large pot or deep pan over medium heat. Add the onion, celery, and carrot, then sauté until softened and fragrant.
Add the beef mince and cook until browned. Stir in the tomato paste and cook for 2–3 minutes.
Season with Seven Colours Grill Seasoning™, paprika, and Italian herbs, then cook the spices for another 2–3 minutes to deepen the flavour. Add the Worcestershire sauce and cook for about a minute.
Pour in the canned tomatoes and the tomato-and-basil pasta sauce. Stir well and allow the mixture to simmer for about 8 minutes.
Add the beef stock and stir through. Add the lasagna sheets, cover, and simmer over low heat until the pasta is tender.
Stir in the cream, sugar, basil, parsley and parmesan cheese, then season with salt and pepper to taste.
Tip: Serve as is, or with warm bread and a dollop of basil pesto.
Season your stews
#sevencolours
