Ingredients
2 Tbs. extra virgin olive oil
1 lb. ground sirloin
Coarse salt & fresh ground pepper, as desired
1 large onion, chopped
2 carrots, peeled and grated
3-4 cloves garlic, minced
32 oz. chicken broth
1 (28 oz.) can crushed Italian tomatoes
1 lb. gluten free lasagna noodles, broken into pieces
basil leaves, torn
1 c. ricotta cheese
Grated parmigiano-reggiano cheese, for garnish
Directions
Heat the olive oil in a soup pot over medium-high heat. Add the beef, season with salt & pepper and cook until browned, 3-4 minutes. Stir in onion, carrots and garlic; cook until softened, 5-7 minutes. Stir in 2 c. water, chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente. Serve immediately, topped with parmigiano-reggiano and basil leaves if desired. (Serves: 4)
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