- 1 pound [454 g] ground beef
- 1 small onion, diced [1 cup / 250 mL]
- 1 large carrot, julienned [1 cup / 250 mL]
- 3 stalks celery, chopped [1 cup / 250 mL]
- 2 cloves garlic, minced
- 2 [14 1/2-ounce /412-mL each] cans tomato dices
- 1 [15-ounce / 426-mL] can red kidney beans, with liquid
- 1 [15-ounce / 426-mL] can great northern beans, with liquid
- 1 [15-ounce / 426-mL] can tomato sauce
- 1 [12-ounce / 340-mL] can mixed vegetables juice
- 1 tablespoon [15 mL] vinegar
- 1 1/2 teaspoons [7.5 mL] salt
- 1 teaspoon [5 mL] oregano
- 1 teaspoon [5 mL] basil
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 pound [227 g] ditali pasta
- 1 1/2 to 2 quarts [1 1/2 to 2 L] boiling water
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- Brown round beef into large saucepan over medium heat.
- Drain off most of the fat.
- Mix in onion dices, julienned carrot, chopped celery and minced garlic; stirring, fry for 10 minutes.
- Mix in tomato dices, red kidney beans with liquid, great northern beans with liquid, tomato sauce, mixed vegetables juice, vinegar, salt, oregano, basil, pepper and thyme.
- Leave to simmer for 1 hour.
- Approximately 10 minutes before the end of cooking time, boil pasta noodles into boiling water over high heat for approximately 10 minutes, just until al dente, or slightly tough; drain.
- Transfer drained pasta into ground beef/tomato mixture.
- Leave to simmer for 5 to 10 minutes, until hot, before serving.
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