Made this recently. My mods are in italics.Mine was a bit dry because i put a lb. of pasta in it. It is supposed to be soupy. the original recipe is here. 1 tbsp olive oil
1 large sweet onion, chopped
1 1/2 cup carrots, chopped–used bag peeled baby carrots
4 slices center cut hickory smoked bacon, chopped–used boar’s head brand
3 links sweet italian turkey sausage, removed from casings–used sliced chrizos, very fatty and sweet
5 large garlic cloves, pressed or minced
2 tbsp tomato paste
2 tbsp italian seasoning
2 tbsp garlic powder
2 tbsp rosemary garlic seasoning–did not have this
1 tsp crushed red pepper flakes
1 tsp freshly ground black pepper
1 tsp sea salt
3 bay leaves
1 cup diced parmeggiano reggiano rind–used grated parmesan which i already had; use sparingly or stir constantly; i put too much and some of it got stuck on the bottom of the pot
1/2 cup sherry
2 tbsp balsamic vinegar
1 32 oz can fire roasted crushed tomatoes–used canned whole tomatoes; diced tomatoes should be good too
1 13 oz can small white beans, rinsed and drained
1 13 oz can small red beans, rinsed and drained–instead of another can of beans i used frozen mixed veggies–2 cans of beans is too much of a good thing for me
2 cups vegetable stock–used only beef stock when i made it
4 cups beef stock
2 cups water
2 cups dried small to medium size pasta–elbow macs for me Heat olive oil in a stockpot or dutch oven over medium high heat.
Add onions, carrots and bacon and cook until onions soften.
Add sausage and break up into small crumbles as it cooks.
Once bacon and sausage is completely cooked, add garlic, tomato paste and seasonings.
Cook for 2 minutes, stirring constantly.
Add parmesan rind, sherry and vinegar.
Pour in tomatoes, beans, stock and water.
Bring to a simmer.
Add pasta and cook, stirring occasionally, until pasta is al dente.