Servings: 6 people
Equipment
- 1 Stock pot
- 1 wood spoon
- 1 garlic press
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1.5 tablespoons Italian seasoning
- 1 bay leaf
- 3 teaspoons garlic powder
- 40 ounces mirepoix
- 6 cloves garlic
- 1 pinch salt and pepper
- 28 ounces tomato sauce or tomato puree
- 1/2 cup water
- 32 ounces chicken or vegetable broth or stock
- 1 cup dry ditalini pasta
- 15 ounce can canellini beans *drained and rinsed
- 15 ounce can great northern beans *drained and rinsed
- 1/2 cup Romano or Parmesan cheese
- 3 tablespoon fresh parsley
Instructions
- In a large stock pot, pour in the olive oil and brown the ground beef over medium heat.
- Carefully drain any excess fat and then season with the Italian seasoning blend, salt, pepper, and garlic powder.
- Add in the mirepoix, bay leaf, and crushed garlic and cook until it begins to soften, about 5 minutes.
- Pour in the tomato sauce, broth, and water and bring to a simmer.
- Add in the dry pasta and cook for an additional 10 to 15 minutes or until the pasta softens.
- Add in the beans and allow to cook for another 1 to 2 minutes before removing from heat and serving with a topping of parmesan cheese and fresh parsley.
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