INGREDIENTS
- 250 g of 5 % fat minced beef
- 500 g cirio passata
- corn thins
- bell peppers
- black olives
- garlic
- capers
- origano
- seasoning mix for fajitas (smoky bbq)
- paprika
- salt
- parmigiano
GO AND MAKE IT!!
- For the ragù chop the bell peppers and start to cook them together with the garlic.
- Add the minced beef and cook it until it's brown on the outside.
- Time to pour the passata over the minced beef and add the black olives, capers. If you want you can add some water to the ragù.
- Spice it up with salt, origano, paprika and the fajita seosoning mix.
- That's it: Now place one corn thin into a bowl or plate, make a layer of ragu and a little bit of parmigiano. Repeat and make another layer.
- I usually have 2 layers. If the ragù is still warm, the corn thins will get soft. If you like the cake thin lasagne soft you can also put it for a few seconds in the microwave or oven to make it softer.
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