Heat Extra Virgin Olive Oil in a heavy-bottomed Dutch oven over medium heat.
Add Finely Diced Yellow Onion, Finely Diced Carrots, and Finely Diced Celery from the Base group and cook until softened and slightly caramelized, about 10-12 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Stir in Tomato Paste from the Pasta & Seasoning group and cook for 3-4 minutes, stirring constantly, until deeply browned.
Deglaze the pot with Dry Red Wine-Barolo from the Liquid group, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Pour in Homemade Chicken Stock and add San Marzano Tomatoes, Cannellini Beans, and Calabrian Chili Beans from the Liquid group. Bring to a gentle simmer.
Stir in Ditalini Pasta-Artisanal, Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Reduce heat to very low, cover, and simmer for 20-25 minutes, or until pasta is al dente and the flavors have melded.
Stir in Extra Virgin Olive Oil-High Quality from the Finishing group before serving. Serve hot, garnished with Chopped Fresh Parsley-Italian Flat Leaf and Grated Parmesan Cheese-Parmigiano-Reggiano from the Finishing group.
Ingredients
6
4 tbsp60 mLExtra Virgin Olive Oil
1 cup240 mLFinely Diced Yellow Onion
1 cup240 mLFinely Diced Carrots
1 cup240 mLFinely Diced Celery
4 cloves12 mLGarlic-minced
6 cups1.4 LHomemade Chicken Stock
1 (28 oz) can794 gSan Marzano Tomatoes-crushed
1 (15 oz) can425 gCannellini Beans-drained and rinsed
1 (15 oz) can425 gCalabrian Chili Beans-drained and rinsed
Heat Extra Virgin Olive Oil in a heavy-bottomed Dutch oven over medium heat.
Add Finely Diced Yellow Onion, Finely Diced Carrots, and Finely Diced Celery from the Base group and cook until softened and slightly caramelized, about 10-12 minutes.
Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
Stir in Tomato Paste from the Pasta & Seasoning group and cook for 3-4 minutes, stirring constantly, until deeply browned.
Deglaze the pot with Dry Red Wine-Barolo from the Liquid group, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Pour in Homemade Chicken Stock and add San Marzano Tomatoes, Cannellini Beans, and Calabrian Chili Beans from the Liquid group. Bring to a gentle simmer.
Stir in Ditalini Pasta-Artisanal, Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Reduce heat to very low, cover, and simmer for 20-25 minutes, or until pasta is al dente and the flavors have melded.
Stir in Extra Virgin Olive Oil-High Quality from the Finishing group before serving. Serve hot, garnished with Chopped Fresh Parsley-Italian Flat Leaf and Grated Parmesan Cheese-Parmigiano-Reggiano from the Finishing group.
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