Tip the pancetta into a large flameproof casserole dish over a low heat and cook, stirring often until all the fat has released and the pancetta is crisp and golden, about 8-10 mins. Remove to a bowl using a slotted spoon. Pour the olive oil into the dish and turn the heat up to medium. Once the oil is shimmering, cook the onion, carrot and celery for 15 mins until beginning to soften, then stir in the garlic and cook for another 2 mins.

Turn up the heat to medium-high, tip in the mince and cook for 3-4 mins until browned. Return the pancetta to the pan, then add the tomato purée and dried herbs, and cook for 2 mins more until darkened slightly.

Pour in the tinned cherry tomatoes and beef stock, and stir to combine. Bring to the boil, season well, then add the bay leaf and reduce the heat to a simmer. Cook for 15-20 mins, then add the broken lasagne sheets and simmer for another 5 mins, stirring to break up the sheets.

Meanwhile, mix most of the parmesan with all of the mascarpone and plenty of seasoning, and heat the grill to high. Once the pasta is al dente and the soup is bubbling and has thickened, dot the mascarpone mixture over the soup and sprinkle over the remaining parmesan. Slide under the hot grill for 3-5 mins until the topping is golden and bubbling. Divide between four bowls and serve scattered with basil, if you like.