1 large yellow onion, diced
2 cups diced carrots
2 stalks celery, diced
4 cloves fresh garlic, minced
1 pound ground beef
2 teaspoons chili powder
1 can of diced tomatoes, undraind (14.5 ounces)
1 can tomato sauce (14.5 ounces)
5 cups chicken stock
5 ounces uncooked elbow macaroni pasta
1 can cannelini or great northern white beans (rinsed and drained, 15 ounces)
1 can red kidney beans (rinsed and drained, 15 ounces)
salt and pepper to taste
parmesan cheese for sprinkling on top
In a large pot or enameled cast iron dutch oven, heat your oil over medium heat. Add the onion, carrot, celery. Cook for about 5 minutes. Add the garlic and cook another minute. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain if desired. Stir in the chili powder; cook another minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 7 to 8 minutes. Add in the broth, beans, tomato sauce, and increase the heat to bring the liquids to a boil. Add pasta, and cook for the number of minutes for whatever cut of pasta you are using, usually 7 or 8 minutes. You can go longer if you are using a pasta that requires it. Taste to check to see if you want to add salt and pepper. Turn off the heat, and serve with parmesan sprinkled on top.