Mini ridged shells Bolognese

After a few minutes, add the diced tomatoes and bell pepper, both essential ingredients for giving the dish a vibrant color and fresh taste. Mix all the vegetables well to combine the flavors, then add a pinch of salt and freshly ground pepper, which will enhance the dish's taste. It's the perfect time to add a bit of dried thyme, which will provide a note of freshness and complement the flavor palette.

Once the vegetables have softened and started to caramelize slightly, pour a liter of vegetable broth or water over them to create the soup base. Let everything simmer on low heat for about 15-20 minutes until the vegetables become tender. During this time, the aroma will fill the kitchen, reminding us of hearty meals during festive days.

To add a more interesting texture, you can also include some cooked beans or lentils, which will turn the soup into a hearty main dish. Mix well and let it simmer together for another 10 minutes. Here, we can adjust the soup's consistency by adding more water or broth if necessary, depending on our preferences.

After the soup has cooked, remove it from the heat and, if we desire a smoother texture, we can use an immersion blender to puree everything, thus obtaining a creamy soup. If we prefer a chunky soup, we can leave all the ingredients intact. Finally, add a few finely chopped fresh parsley leaves, which will add a note of freshness and color.

Serve hot, alongside crunchy croutons or a slice of toasted bread, and for an extra touch of flavor, we can drizzle each serving with a thread of extra virgin olive oil. This soup is not just food for the body but also for the soul, bringing comfort and joy in every spoonful.

 Ingredients: 300 g pasta (mini conchiglie rigate/barilla), 400 g ground beef, 1 red onion, 1 carrot, 50 g celery, 2 cloves of garlic, 2 sprigs of basil, 2 sprigs of oregano, 1 l tomato puree, 100 ml white wine, salt, pepper, olive oil, grated Gouda cheese, a piece of Emmental cheese - slices