The idea of a spaghetti bolognese soup may be difficult to get your head around, but trust me, your family won’t be able to get the spoons in their mouths fast enough! The base is really all about the homemade pasta sauce and chicken stock. It’s definitely worth taking those extra steps for this twist on a family favorite. Keep in mind that it’s best to serve the soup immediately as the pasta soaks up the liquid pretty quickly.
BEEF RAGU PASTA AND TOMATO SOUP
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 1 tbsp extra virgin olive oil, plus extra to serve
- 14 ounces (400 g) ground beef
- 3 tbsp fresh oregano leaves
- Sea salt and freshly ground pepper, to taste
- 1 pound 12 ounces (800 g) Naked Pasta Sauce (page 14) or canned chopped tomatoes
- 2 cup (17 fl oz/500 ml) Chicken or Vegetable Stock (pages 31 and 32), or water
- 7 ounces (200 g) bucatini pasta, broken into thirds
- Shaved Parmesan, to serve
- Chop the carrots and celery for 4 seconds/speed 5. Scrape down the sides of the bowl. Add the oil and cook for 3 minutes/250°F/speed 1.
- Add the ground beef and oregano and season with sea salt and pepper. Cook for 5 minutes/250°F/speed 1.
- Add the pasta sauce and stock and cook for 10 minutes/215°F/speed 1. Remove the measuring cup, so steam can escape, then carefully add the pasta through the hole in the lid. Return the measuring cup and cook for 10 minutes/215°F/speed 1, or until the pasta is al dente.
- Serve the soup immediately topped with Parmesan and a drizzle of extra virgin olive oil.