(about 8 servings)
Ingredients:
1/4 cup Tuscan Herb Olive Oil
1 yellow onion, chopped
1/2 cup chopped, celery (about 2 sticks)
1/2 cup carrots chopped (about 1 carrot)
1/2 pound ground beef, bison, or chicken
1/2 point Italian sausage or more ground meat
2 tbsp tomato paste
1/2 cup white wine
5-6 cups chicken or vegetable broth
2 cans (30 ounces) crushed tomatoes
1 tbsp Traditional Balsamic Vinegar
1/2 cup canned coconut milk, milk, or cream
1 cup Ricotta
1/2 cup grated Parmesan
1-2 tbsp Tuscan Herb Olive oil
Salt and pepper and spices to taste (basil, oregano, red pepper flakes)
0.5 lb pasta of your choice or lasagna noodles
Drizzle of Traditional Balsamic
Optional: a handful of spinach
Instructions:
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Cook the onion, celery and carrots in olive oil until soft.
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Add the meat and cook until browned, salt, pepper, and spices to taste.
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Add the wine and let it cook out.
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Add the tomato paste, crushed tomatoes, broth, and a splash of traditional balsamic vinegar, and let it cook on low until thickened about 30 minutes.
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Add the cream and spinach.
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Cook the pasta and throw it in.
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Mix together the ricotta, parmesan, and olive oil.
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Serve the soup with a spoon-full of the ricotta blend and a drizzle of Traditional Balsamic Vinegar
