Pasta e Fagioli

Recipe originally from The Gazette.

1 lbs ground beef
1 large onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/4 tso salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (or to taste)
28 oz can of diced tomatoes
32 oz. chicken broth
6 oz tomato paste
1/2 tsp each dried parsley, rosemary and thyme
2/3 c. ditalini
can of drained kidney beans
can of drained cannellini beans
1/2 c. dry marsala

Cook and drain the ground beef.
Add onion, carrot, garlic, salt and pepper, red pepper flakes and cook 5-10 minutes.
Stir in tomatoes, stock, tomato paste and dried herbs.
Bring to a boil.
Reduce to a simmer.
Cover and cook 15-20 minutes.
Bring back to a boil and add the pasta.
Simmer for 5 minutes or until the pasta is cooked.
Add the rinsed beans to the pot and then add the wine.
Simmer 5 minutes.