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Heat a large deep pan over medium-high heat. Add the butter and olive oil. Once melted, add the onion and cook until softened.
Add the beef mince, season with salt and pepper and cook, breaking it up well, until browned and most of the liquid has evaporated.
Stir through the garlic and chilli flakes and cook for 30 seconds.
Add the tomato paste and cook for 2–3 minutes until it darkens and becomes fragrant.
Pour in the vodka and let it simmer briefly to cook off the alcohol.
Stir in the passata and beef stock. Bring to a gentle simmer, the sauce should be slightly looser than you think.
Add the lasagna sheets, pressing them down so they're submerged. Reduce to medium-low, cover and simmer for 15 minutes, stirring occasionally so the lasagna sheets don't stick. Add extra stock if needed.
Once the pasta is tender, lower the heat and stir through the cream.
Scatter over the bocconcini and parmesan. Cover with a lid until the cheese has melted.
Finish with fresh basil and extra parmesan before serving.