Pasta e Fagioli (Italian Chili)

• 1 lb ground beef
• small onion, diced
• 1 carrot, diced
• 3 stalks of celery, diced
• 2 cloves of garlic, diced
• 2 (14 oz) cans diced tomatoes
• 1 (15 oz) can red kidney beans
• 1 (15 oz) can northern beans
• 1 (15 oz) can of tomato sauce
• 1 (12 oz) can of V-8 juice
• ½ lb ditali pasta
• 1½ tsp oregano
• 1½ tsp salt
• 1 tsp basil
• ½ tsp thyme
• ½ tsp black pepper

• Brown ground beef, drain fat.
• Add onions, carrots, garlic and celery and sauté about 10 minutes.
• Add all remaining ingredients except the pasta, simmer covered for 1 hour.
• Boil pasta in water and drain
• Add cooked pasta to sauce about 10 min before serving.
• Top with shredded cheese.

This can be served as an appetizer or a main course.