kinda pasta fagioli - lola's way

·       ¼# Pancetta and/or Prosciutto

·       2Tbls Olive Oil

·       2 stalks of Celery (diced)

·       2 medium Carrots (diced)

·       2 small or one medium Onion (diced)

·       Salt and Pepper

·       6 cloves of Garlic (fine mince)

·       ½ T Red Pepper Flakes

·       1Tbls dry Basil

·       1Tbls dry Thyme

·       1tsp dry Oregano

·       96 oz / 2 large cans of Chicken Stock

·       48 oz of prepared Tomato Sauce

·       60 oz wt / 4 small cans of Cannellini Beans (not drained)

·       1 cup grated Parmigiano Reggiano

1.    Put meat in food processor – process until rough ground / balls up in processor.

2.    Add Olive Oil to bottom of a LARGE pot.

3.    Add meat and brown over medium heat – stir occasionally.

4.    Add Celery, Carrots & Onions – stir to coat with oils. Allow to cook for 3-5 minutes.

5.    Stir in Garlic - cook for 1-2 minute more.

6.    Add Herbs and Spices.

7.    Add Cannellini Beans with the juices to the pot.

8.    Stir in Chicken Stock.

9.    Stir in Tomato Sauce.
Stir in Parmigiano Reggiano (1 cup or add a large cheese rind to the pot)
Bring to a boil then lower and simmer for 1 hour.

Serve with your favorite soup pasta! Try tubetti!