Leonardo's Carabaccia

Preparation:

Preparation: Finely chop the carrot and celery and put it to brown in the pan with a spoonful of oil. In the meantime, finely slice the onions and add them to the mince in the pan, add the sugar and cook over low heat for 15-20 minutes (do not add liquids because the vegetables emit their own). When the vegetables dry, losing the vegetable water, add the vegetable broth, half a liter, season with salt and pepper and cook for another 15-20 minutes, over low heat and covered. Eventually we add some broth to make sure that our soup remains liquid enough. At the end of cooking, add the cheeses and stir to mix everything well or sprinkle the surface of the soup and give it a little au gratin in the oven. We serve it accompanied by toasted Tuscan bread, abundantly rubbed with a clove of garlic and toasted almond flakes.