Lasagne soup with mascarpone and Parmesan

Method

1. 01

   Put the pancetta in a large grill-safe saucepan and cook over low heat for 8–10 minutes, until its fat has rendered. Lift it onto a plate.

2. 02

   Add the oil, onion, carrot and celery, then cook over medium heat for 15 minutes. Stir in the garlic and cook for 2 minutes.

3. 03

   Increase the heat to medium-high, add the beef mince and brown it for 3–4 minutes, breaking it up as it cooks.

4. 04

   Return the pancetta, stir in the tomato purée and mixed herbs, and cook for 2 minutes.

5. 05

   Add the cherry tomatoes, beef stock and bay leaf. Bring to the boil, lower the heat and simmer for 15–20 minutes.

6. 06

   Drop in the broken lasagne sheets and simmer for 5 minutes, stirring frequently to keep the shards separate.

7. 07

   Mix most of the Parmesan with the mascarpone. Once the pasta is al dente and the soup has thickened, dot over the cheese mixture and scatter with the remaining Parmesan.

8. 08

   Grill on high for 3–5 minutes, until the topping is golden and bubbling. Divide between four bowls and finish with the torn basil, if using.