Minced Beef	g
Yellow Onion
Butter	tbsp
Olive Oil	tbsp
Garlic Clove
Chopped Tomatoes	g
Tomato Paste	tbsp
Vodka	ml
Vegetable Broth	ml
Coconut Milk	ml
Orecchiette Pasta	g
Burrata Cheese
Salt & Pepper to taste
Pesto
Fresh Basil	g
Garlic Clove
Pine Nuts	tbsp
Parmesan Cheese	g
Olive Oil	ml
Salt & Pepper to taste

1. Peel and finely chop the garlic cloves and onion.
2. Place a large soup pot or Dutch oven oven medium heat and melt the butter with the olive oil. Once hot, add the onion and cook for 1-2 minutes Add the beef and garlic and cook until the beef is browned. Add in the vodka and cook it till it’s reduced by half.
3. Add tomato paste, chopped tomatoes, broth and season with salt and pepper. Stir well and bring to a boil, then simmer for about 15 minutes.
4. While the soup is simmering, boil the pasta according to package instructions.
5. For the pesto, in the meantime, wash the basil, shake dry and pluck the leaves. Peel the garlic clove. Puree the basil, garlic, pine nuts, Parmesan cheese and olive oil with the hand blender in a tall vessel. Add more oil if the pesto seems too thick.
6. Add in the coconut milk and let it heat through. Stir in the pasta.
7. Serve the soup with fresh burrata and drizzled pesto on top.

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