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1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, season with half the salt and the black pepper, and brown for 6-7 minutes, breaking it up, until deeply golden.
1 tbsp Olive oil,
450 g Ground beef,
0.8 tsp Salt,
0.5 tsp Black pepper
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2. Add the onion and cook for 4 minutes until softened. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook for 1-2 minutes until the paste darkens slightly.
1 piece Yellow onion, finely diced,
4 clove Garlic cloves, minced,
2 tbsp Tomato paste,
1 tsp Dried oregano,
0.2 tsp Red pepper flakes
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3. Pour in the crushed tomatoes and beef stock, scraping up any browned bits. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes to meld the flavors.
1 can Crushed tomatoes,
4 cup Beef stock
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4. Add the mafalda noodles and the remaining salt to the simmering soup. Cook, stirring occasionally, for 8-10 minutes until just al dente, as the pasta will keep softening in the hot broth.
200 g Mafalda or broken lasagna noodles,
0.8 tsp Salt
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5. Meanwhile, stir the ricotta together with half of the Parmigiano-Reggiano and a pinch of black pepper in a small bowl until creamy.
1 cup Ricotta cheese,
0.2 cup Parmigiano-Reggiano, finely grated,
0.5 tsp Black pepper
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6. Stir the mozzarella into the soup off the heat until just melted. Tear in half of the basil and taste for seasoning.
1 cup Mozzarella, shredded,
0.2 cup Fresh basil leaves
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7. Ladle the soup into bowls, top each with a generous dollop of the ricotta mixture, and finish with the remaining Parmigiano-Reggiano and torn basil. Serve hot.
0.2 cup Parmigiano-Reggiano, finely grated,
0.2 cup Fresh basil leaves
