Here are the ingredients and directions for this recipe.
Directions:
- 2 slices bacon, diced
- 1 tbsp. Butter, and 1 tbsp. Olive oil
- 12 small meatballs (frozen or homemade)
- 1 large onion, diced
- 1-1/2 cups celery, small dice
- 1-1/2 cups carrots, small dice
- 3 cloves garlic minced
- 1 tsp. Chili flakes
- 2 tbsp. Parsley chopped
- 1 tbsp. Fresh thyme and rosemary
- 1 tsp. Oregano dried
- 2 cups tomato sauce
- 10-12 cups vegetable broth or chicken broth
- 1 can tomato paste
- 1 large potato, cut once (to thicken)
- 1 can cannellini beans or white kidney beans, drained reserve 2 tbsp. of liquid (optional)
- 1 can red kidney beans
- 1-1/2 cups dried Cavatelli or any small pasta
- Salt & pepper to taste
Directions:
Boil the Cavatelli pasta according to the package directions. Drain and allow to cool on a baking sheet.
Bake your meatballs in the oven and cool. Set aside.
In a large heavy stock pot, over medium heat add butter and olive and add the bacon. Cook for 4 minutes. Add the onions, and cook for another 4 more minutes. Now add the carrots, and celery and continue to cook everything together for 10 minutes.
Add in the garlic, chilli flakes, parsley, thyme, rosemary, tomato sauce, broth, tomato paste, potato. Cook for 30 minutes on low heat. Now add the meatballs, beans and the liquid and simmer for 15 more minutes. Just before serving add in the cooked pasta noodles.
Serve with crusty bread and Enjoy!
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