Pasta e Ravioli (Olive Garden Copycat)

Ingredients:

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots, diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil (optional)

Instructions:

1. Preheat a large pot or Dutch oven with olive oil over medium heat. Add the lean ground beef and cook until browned (approximately 3-5 minutes), breaking it apart into small pieces as it cooks.
2. Remove the cooked beef from the pot, drain any excess fat, and set it aside.
3. In the same pot, add the diced carrots, onion, celery, and pressed garlic. Sauté until the vegetables are softened (about 4 minutes).
4. Stir in the canned diced tomatoes, tomato sauce, and cooked beef into the sautéed vegetables in the pot. Mix well to combine.
5. Add the Great Northern and kidney beans to the mixture. Pour in the chicken broth and let it simmer for about 10 minutes.
6. Stir in the ditalini pasta, Italian seasoning, salt, and pepper. Cook for another 10 minutes or until the pasta is cooked to your liking.
7. Serve immediately, and optionally garnish with a sprinkle of fresh basil or Parmesan cheese.

Enjoy! You won’t be disappointed.