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Brown the beef in a large pot until dark brown and caramelised, then remove and set aside
Add the butter to the beef fat and sauté the onion, carrot, and celery until soft
Stir in the garlic, tomato paste, paprika, and herbs, and cook for another minute
Return the beef to the pot, pour in the tinned tomatoes and beef stock, and let it simmer for 20 minutes
Add the cream, then break in the lasagne sheets and cook until tender
Stir through parmesan and mozzarella until melted
Serve with burrata and basil