Ingredients
1
pound ground chuck or lean beef
3/4
tsp 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
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. 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. Season with salt and pepper.
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