Pasta e Fagioli.

Pasta e Fagioli

1-1½ pounds ground round
1 onion, diced
1 large carrot, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
2 large stalks celery, diced
1 tablespoon minced garlic
1 28-ounce can Italian tomatoes, chopped
1 15-ounce can light red kidney beans (with juice)
1 15-ounce can great northern beans (with juice)
1 15-ounce can tomato sauce
1 15-ounce can beef broth
1 12-ounce can V-8 juice
2 tablespoons white vinegar
1 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1-2 bay leaves
Salt to taste
4-6 ounces ditali pasta

Brown meat in a large Dutch oven. Add onions, carrots and celery and cook for about 10 minutes. Add garlic and cook 1-2 more minutes.

Add remaining ingredients, except for the pasta, and simmer for 30-45 minutes.

Cook pasta and drain. Add cooked pasta to pot and stir to incorporate. Cook for a few more minutes and serve.

Remember to use a light hand with the pasta.

This dish doesn't really require any sort of side dishes, it's pretty much all you need for a good meal in one big pot. But a chunk of garlicky French bread and a Caesar salad on the side will make it a complete dining experience.