When the Atlantic starts behaving like a fridge with opinions, there are only two sensible responses on the West Coast: brandy by the fire or a pot of something gloriously carb-heavy bubbling on the stove. This one-pot dish is rich and deeply comforting.
WEST COAST ONE-POT LASAGNA SOUP (serves 4–6)
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 fennel bulb, finely sliced; 500g beef mince; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp thyme; 2 Tbsp tomato paste; 1 tin chopped tomatoes; 1 L beef stock; 1 cup dry white wine; 8 lasagna sheets, broken into rustic shards; salt & black pepper; ½ cup fresh cream; zest of 1 lemon; chopped parsley. For serving: Ricotta dollops; grated parmesan; crusty roosterkoek.
Heat olive oil in a large pot over medium heat. Add onion and fennel and cook till soft – 5 min. Add garlic and stir for another minute. Add mince and cook till browned. Toss in the paprika, oregano, thyme and tomato paste. Stir until everything smells dandy. Add the chopped tomatoes, stock and white wine. Bring to a gentle simmer. Stir in the broken lasagna sheets. Simmer for 15–20 minutes until the pasta is tender and the broth thickens into something halfway between a soup and casserole—exactly where happiness lives. Stir through the cream and lemon zest. Season generously with salt and black pepper.
Ladle into bowls and top with ricotta, parmesan and herbs. Serve with warm roosterkoek for aggressive dunking.
