- Ground Beef
- Tomato Sauce
- Olive Oil
You’re going to need some additional ingredients later but for now you just need some ground beef what I have here are some diced tomatoes these have basil and garlic in them and some tomato sauce these are non zhonya noodles that I just broke up into bite-sized pieces chopped onion chopped garlic Italian seasoning this is my blend salt and pepper a touch of olive oil. some beef stock and you’re also going to need a few additional ingredients which will cross that bridge once we get to it I’ve got a nice big heavy-duty pot preheating over about medium-high heat to this I want to add my ground beef and my onion now the reason why I’m adding both at the same time one cuts on time and two and I know that my ground beef is really really lean therefore it’s not going to be drained the fudge.
Your ground beef is not as lean as mine. I would suggest sauteing that first and then draining out the fact I’m just going to add a little pinch of salt to this I’m gonna break it up with my wood spoon and let it cook for about six to eight minutes or until it’s all got really good color and the ground beef has cooked pretty much all the way this looks great now you can see there is no fat in this bottom of this pan. when I buy ground beef I like to make sure. I buy the latest as lean as possible simply because I don’t want to have all of that fat in my food but it’s your ground beef at this point has like any remnants of fat running through it you want to drain it otherwise your soup is gonna end up being really greasy that’s not good at this point I’m just going to add my garlic I’m gonna just cook this for like about 30 seconds.
I kind of just want to wake it up what I ended up doing with my garlic was I graded it through a coarse zester I’ve been loving to do that lately because for some reason I think it makes the garlic really potent but I also makes it kind of disappear in your soup where your sauce or whatever kind of did it and it’s like easier than to have to chop it so double thumbs up this smells phenomenal let me just gonna let this go for a few more seconds this point I’m just gonna add my tomato product and my stock I’m using beef but you can use chicken if you want to you can make this recipe budgetary in by simply substituting like some zucchini and some maybe some cremini mushrooms for the ground beef and then instead of using beef style use some vegetable stock and would be delicious that’s a different take to me for me anyway so, I’m just going to stick to the traditional because when I wall is Anya I want to have ground beef in my lasagna because that’s just.
What I’m used to I’m going to add a hefty little pinch of my Italian seasoning blend. I’m going to bring this to a boil and I’m going to reduce the heat down to about medium and let it simmer for about 20 minutes after that we’re going to move on to the next step and then we’re like really close to eating dinner which ya so excited now more than ever.I have to be honest with you like the right most times a day.I’m ready for lasagna soup and right now at that time so will speeding things up okay just going to add my pasta at this point now this is going to need another like 10 minutes or so this is when you can play around with food because let’s face it you’re the boss to your kitchen so you do what you want boo but what I’m saying is if, you want this to be like super thin and super soupy add some more stock. I like it right between kind of like a stew but kind of like a soup Rachael Ray calls it a stoop I don’t know how it’s somewhere in between that’s how I like it so I’m going to just leave it like this because I find it to be the ratio to be perfect I’m gonna cook this for 10 minutes and then we’re gonna serve up.
5I’m going to add a few fresh leaves of basil because I would add fresh leaves of basil of course in my sauce from a lasagne and then a good 1/2 cup of freshly grated parm right in the soup I’m just going to give that a really good stir at this point I did turn the heat off oh and it looks fantastic now.