Pasta E Fagioli

• 1 lb ground beef
• 1 link hot Italian sausage
• 1 cup diced onion
• 1 cup julienned carrot
• 3 stalks celery, chopped
• 6 cloves garlic, minced
• 2 (14 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans, drained
• 15 ounces great dry northern white beans, drained
• 15 ounces tomato juice
• 12 ounces V8 vegetable juice
• 1 12 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 12 teaspoon pepper
• 12 teaspoon thyme
• 1 (15 ounce) can beef broth
• cayenne pepper
• 12 lb ditali pasta (or other quality brand)

1. Remove sausage from casing and brown along with beef.
2. Drain on paper towels.
3. Add onions, celery, carrot, garlic, and saute for 10 minutes.
4. Add remaining ingredients, except pasta and wine, and simmer 1 hour.
5. Add additional beef broth if soup is too thick for your taste.
6. Cook pasta until al dente.
7. Drain and stir in with wine.
8. Serve with a decent garlic bread and ceasar salad for an complete meal.

ground beef, sausage, onion, carrot, stalks celery, garlic, tomatoes, red kidney beans, white beans, tomato juice, vegetable juice, salt, oregano, basil, pepper, thyme, beef broth, cayenne pepper, pasta

Taken from www.food.com/recipe/pasta-e-fagioli-110763 (may not work)