Description
A comforting one-pot pasta dish with ground beef, beans, and a savory tomato broth, perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or elbows)
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound ground beef and cook until browned; drain excess fat.
- Add diced onion, minced garlic, diced carrot, and diced celery to the pot; cook until softened, about 5 minutes.
- Stir in both cans of diced tomatoes (undrained) and the rinsed and drained cannellini and kidney beans; mix evenly.
- Pour in 4 cups beef broth, add 1 teaspoon dried oregano, 1 teaspoon dried basil, and season with salt and pepper to taste; bring to a boil.
- Reduce heat and simmer for 15–20 minutes to let flavors meld.
- Add 1 cup small pasta (ditalini or elbows) and cook until tender, about 8–10 minutes.
- Serve hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.
Notes
Rinse and drain canned beans thoroughly to reduce sodium. Adjust salt after simmering and again after cooking pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian