Peace Love and Low Carb Presents
low carb - gluten free - one pot - less than 30 minutes
ground beef
beef stock
cream
marinara
garlic
butter
parmesan cheese
basil
salt & pepper
onion
ricotta cheese
Heat the butter in a large Dutch oven or stockpot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.
Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease.
Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer.
Mix in the cream and ricotta cheese. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really start to come together.
Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.