Pasta e Fagioli
-1 to 3 tablespoons extra virgin olive oil
-1 medium onion, chopped
-2 cloves of garlic, minced
-Between 1 and 2 pounds ground beef
-1 28 oz can of ground and peeled "kitchen ready" tomatoes
-1 14 oz can chicken broth
-1 15.5 oz can shelled beans
-Salt, pepper, parsley, oregano, and basil to taste (I usually do a couple shakes of each)
-1 box elbow macaroni or penne pasta
In a heavy saucepan, heat the olive oil and sauté onions and garlic for a couple of minutes. Add in the ground beef and let cook for a few more minutes. Pour in the can of kitchen ready tomatoes and chicken stock. Cover and bring sauce to a boil. Once boiling, remove cover, reduce heat, and cook for an additional 45 minutes, stirring occasionally. Add the beans in during the last 15 minutes of cooking.
Meanwhile, prepare the pasta. Bring a pot of water to a boil and add a sprinkle of salt to the water. Stir in the macaroni and cook until tender (or however you prefer your pasta), about 8-10 minutes. Once both the pasta and the sauce are done, strain the pasta and add to the sauce mixture. Stir until the macaroni is fully mixed into the sauce.
To serve, load a pile of pasta on your plate, top with parsley for some added color, and dig in! Enjoy!