Make the mozzarella

• Combine the citric acid and rennet with the milk and heat gently.
• Cut the curds into cubes, let the whey separate and strain through a colander.
• Return the curds to hot water, let them melt, stretch them out and form a ball of mozzarella. Set aside.

Make the pasta dough

• Combine the flour, eggs, olive oil and salt in a mixing bowl.
• Knead until the dough is smooth and elastic.
• Let the dough rest.

Sear the meat and vegetables

• Chop the celery, onion and carrot.
• Sear the ground beef and ground pork in a frying pan.
• Add the celery, onion and carrot and sauté for a few minutes.

Build the sauce

• Stir in the tomato paste and let it cook out.
• Add the crushed tomatoes, stock and Italian seasoning.
• Let the sauce simmer.

Roll and cut the pasta

• Roll out the rested dough.
• Cut it into rough lasagna-like shapes.

Cook the pasta in the sauce

• Transfer the fresh pasta to the simmering sauce.
• Let it cook in the sauce.

Melt the mozzarella

• Slice the mozzarella and add it to the sauce.
• Let it melt completely.

Plate and serve

• Ladle the soup into bowls.
• Top with grated Parmesan and sliced spring onions.