Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 lb lean ground beef (90/10)
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, diced into small rounds
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth, low sodium
  • 2 cups chicken broth
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tsp granulated sugar
  • 1.5 tsp dried oregano
  • 1.5 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 1 cup dry ditalini pasta
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the olive oil and ground beef. Break the meat apart and cook until it develops a rich, mahogany-colored crust. Add the onions, carrots, and celery. Sauté for 5–7 minutes until onions are translucent. Stir in the garlic and cook for 30 seconds.
  2. Pour in the beef broth, chicken broth, tomato sauce, and diced tomatoes. Scrape up the browned bits (fond) from the bottom of the pot. Stir in the sugar, oregano, basil, thyme, and red pepper flakes.
  3. Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 15 minutes.
  4. Stir in the rinsed kidney beans and Great Northern beans. Add dry ditalini and simmer until the pasta is al dente (about 10 mins).