Here’s one of our favourite Dutch Oven recipes – one pot Lasagna soup. We serve this with garlic bread and it serves 6 people.
INGREDIENTS
1 large onion, finely diced
625g lean minced beef
2 red peppers, finely diced
2 tins chopped tomatoes
2 tins cream of tomato soup
3 tbsp oregano
3 tbsp basil
200g ricotta
300g mozarella
500g farfalle pasta
METHOD
Standing the Dutch Oven over the Braii grill, brown the onions until soft, add the mince until browned and then add the peppers and herbs.
Add the tinned ingredients plus two tins of water.
Add the pasta, stirring well.
Raise the Dutch Oven using a stand/tripod. Leave to simmer for an hour, stirring occasionally to make sure that it doesn’t stick.
Finally, add the tub of ricotta and stir well. Then add mozzarella and quickly serve (the mozzarella goes incredibly stringy!)
