Pasta with Beans and Beef

• 3 tablespoons olive oil
• 2 cups chopped onion
• 1 tablespoon chopped garlic
• 1 pound ground chuck or lean beef
• 3/4 teaspoon dried crushed red pepper
• 6 1/2 to 7 1/2 cups canned beef broth
• 1 15- to 16-ounce can kidney beans, drained
• 1 8- ounce can tomato sauce
• 1 pound small shell pasta or elbow macaroni

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and garlic; saute 5 minutes.
3. Add meat and red pepper.
4. Saute until meat is no longer pink, breaking up large pieces, about 5 minutes.
5. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil.
6. Mix in pasta.
7. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes.
8. Season with salt and pepper.

olive oil, onion, garlic, ground chuck, red pepper, beef broth, kidney beans, tomato sauce, shell pasta

Taken from www.epicurious.com/recipes/food/views/pasta-with-beans-and-beef-4117 (may not work)