Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ditalini pasta, uncooked
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium heat in your Dutch oven. Add the ground beef and cook until browned and no longer pink. Note: Let the beef sear for a minute before stirring to get a better crust.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 mins until the vegetables are translucent and onions are slightly golden.
  3. Stir in the minced garlic and cook for 60 seconds until you smell that sharp, fragrant aroma. Note: Don't let the garlic turn brown or it will taste bitter.
  4. Pour in the beef broth and diced tomatoes with their juices. Stir in the oregano, basil, salt, and pepper.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer for 15-20 minutes until the flavors have melded and the liquid has reduced slightly.
  6. Stir in the rinsed cannellini beans and the uncooked ditalini pasta. Cook for 8-10 minutes until the pasta is al dente (has a slight bite).
  7. Remove the pot from the heat immediately.
  8. Stir in the fresh parsley and the grated Parmesan cheese until the cheese is melted and velvety.