400 - 500gms lean beef cut into ½" or 1cm cubes
4 rashers lean bacon, chopped
2 tbsp (30 ml) olive oil
1 cup red wine (250ml)
1 large yellow onion, peeled, halved and sliced to make half rings
3 cloves garlic, minced
2 large carrots, scraped and sliced
2 sticks celery, chopped
2 medium zucchini, sliced
30 fl.oz (900 ml) beef broth
Two 28 ounce cans of tomatoes, diced (796ml)
1/4 tsp ( 1½ ml) crushed red pepper flakes
1 tsp (5 ml) dried rosemary
2 tsp (10 ml) dried basil
1/4 tsp (1½ ml) ground black pepper
19 ounce (540 ml) can romano beans, drained and rinsed
additional salt and pepper to taste
1 cup (200 gm) frozen yellow and green beans
1½ cup (300 gm) small seashell pasta
fresh chopped basil
Saute beef and bacon in oil until beef is browned. Add onions and garlic and cook, stirring till onions are soft and translucent add wine and simmer for a few minutes to reduce liquid. Add carrots and celery followed by zucchini and continue to cook a while longer.
Pour in the beef stock and the canned tomatoes with their liquid, stir well and add the dried herbs and pepper flakes and black pepper. Bring to a boil, stirring constantly, then reduce heat to simmer, covered on low heat for 1½ to 2 hours, stir occasionally to prevent burning.
Check for flavour and adjust to taste with salt and black pepper after the first hour of cooking. Simmer uncovered to thicken.
Add frozen green and yellow beans together with the seashell pasta and return to the boil.
Simmer for 12-15 minutes before adding the drained romano beans and some freshly chopped basil leaves. If necessary, thicken with some cornstarch mixed with cooled stewing liquid, before adding the beans.
Allow to heat through for about 5 minutes before serving.