Pasta Fagioli

• 1 lb ground beef
• 1 cup onion, diced
• 1 cup carrot, julienned
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can great northern beans, undrained
• 1 (15 ounce) can tomato sauce
• 12 ounces spicy hot V8
• 6 ounces spicy hot V8, add at end of cooking (optional)
• 1 tablespoon white vinegar
• salt
• oregano
• basil
• thyme
• black pepper
• cayenne pepper
• 1/2 lb ditali pasta

1. Saute beef in large pot until beef starts to brown.
2. Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
3. Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
4. About 50 min into simmer, add uncooked pasta.
5. While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.

ground beef, onion, carrot, celery, garlic, tomatoes, red kidney beans, great northern beans, tomato sauce, cooking, white vinegar, salt, oregano, basil, thyme, black pepper, cayenne pepper, ditali pasta

Taken from www.food.com/recipe/pasta-fagioli-330830 (may not work)