Ingredients Jump to Instructions ↓

  1. 1 pound sweet Italian sausage

  2. 1/4 pound bacon or pancetta, chopped

  3. 1 pound ground beef

  4. 2 onions, chopped fine

  5. 2 stalks celery , diced

  6. 2 cloves garlic, chopped very fine

  7. 4 cups chicken or turkey stock, homemade if available

  8. 1 (8-ounce) can tomato sauce

  9. 2 (19-ounce) cans cannellini beans, well drained, divided

  10. 1 (15-ounce) can red kidney beans, well drained

  11. 1 (14-ounce) can tomatoes , seeded and chopped, liquid drained

  12. 1/2 teaspoon white pepper

  13. 1 teaspoon dried ground thyme

  14. 1 teaspoon dried rosemary

  15. 2 teaspoons dried basil

  16. 1 1/2 cups (12 ounces) ditalini or other tubular pasta

  17. 1 cup cooked orzo

  18. 1 carrot , shredded Parmigiano, as a garnish Chopped basil, as a garnish

Instructions Jump to Ingredients ↑

  1. Place a large, heavy soup pot, over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes. Remove sausages to a plate and let cool. Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces. Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary. When the bacon/ pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef , and cook until both have browned, about 15 minutes. Next add the onions, celery, and garlic ; cook 5 minutes, stirring constantly. Add the stock and skim (recommend use of a gravy separator) to remove excess fat. Continue to cook at a simmer for about 10 to 15 minutes. In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs . After 5 minutes, add the pasta and simmer for 20 minutes. Add the orzo and carrots and simmer for an additional 10 minutes. Add more water or stock if necessary to produce a thick stew like consistency. Serve with grated Parmigiano and chopped basil.


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