Pasta Fagioli

1 pound ground beef
1 cup onion, finely minced
1 cup celery, finely chopped
1 cup carrot, shredded
2 clove garlic, minced
28 ounces diced tomatoes, with juice
28 ounces tomato juice
16 ounces red kidney beans, canned, with juice
16 ounces great northern beans, canned, with juice
16 ounces tomato sauce
12 ounces v-8® vegetable juice
2 tablespoon vinegar
1 1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 pound ditalini pasta, cooked al dente


Cook pasta; set aside.

In a large pot brown beef. Remove beef from pan, leave fat in pot; sauté onion,
celery and carrots for 10 minutes, add garlic sauté another minute. Return beef
to pot, add the rest of the ingredients. Bring pot to a boil, reduce heat,
cover and simmer for 50 minutes.
After 50 minutes add pasta and simmer for 10 more minutes.