Wednesday's Menu

Pasta e Fagioli

2 oz of any small shape uncooked pasta
1 lb ground beef
1 c chopped onion
1 tbsp minced garlic
1 c sliced celery
1 c sliced carrot
2 (14.5 oz) cans Italian diced tomatoes
15 oz can navy beans (or other white beans), rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can tomato sauce
11.5 oz can V8 juice
3 c beef broth
1 c water
1 tbsp white vinegar
1/2 c chopped fresh parsley
1/2 tsp dried thyme leaves
1/2 tsp black pepper
1 tsp basil flakes
1 tsp oregano flakes

Bring a large saucepan, half-filled with water, to a rolling boil. Add the pasta and follow directions on package until cooked al dente. Drain pasta and set aside. While pasta is boiling, brown the ground beef in a nonstick saucepan over medium-high heat. Once that's almost cooked through, add the garlic and cook until the meat is completely browned. Add the onion, celery and carrot to the beef mixture and let the ingredients cook together for about 5 minutes. Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer. Simmer for about 45 minutes, stirring every 5 to 10 minutes. Stir in the cooked pasta and continue to simmer 15 minutes more.