Brown the Mince: Heat the olive oil in a large Dutch oven or stockpot over a medium-high heat. Add the beef mince and cook, breaking it up with a spoon, for 5-7 minutes until it's well browned. A good browning is key for flavour. Drain off any excess fat.

Sauté the Aromatics: Add the chopped onion to the pot and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, dried oregano, basil, fennel seeds, and red chilli flakes. Cook for another minute until fragrant.

Build the Sauce Base: Stir in the tomato purée and cook for a minute to deepen its flavour. Pour in the passata and the beef stock. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Simmer the Soup: Cover the pot and let the soup simmer for at least 15 minutes to allow the flavours to meld together. If you're using a Parmesan rind, add it now.

Cook the Pasta: Add the broken lasagna sheets to the simmering soup. Stir well to prevent them from sticking together. Cook for 10-12 minutes, or until the pasta is al dente. What works best for me is stirring occasionally to ensure even cooking. The soup will thicken as the pasta releases its starches.

Prepare the Topping: While the pasta is cooking, mix the ricotta, grated Parmesan, grated mozzarella, and fresh parsley or basil in a small bowl. Season with a pinch of salt and pepper.

Final Touches: Once the pasta is cooked, taste the soup and adjust the seasoning if needed. Remove the Parmesan rind if you used one. Let the soup rest off the heat for 5 minutes.

Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and an extra sprinkle of Parmesan cheese.