Ingredients:

  • 5 lbs Lean Ground Beef (85/15 ratio)
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 8 cups Beef Stock (low sodium)
  • 28 oz can Crushed Tomatoes
  • 1 Tbsp Worcestershire Sauce
  • 1 large Bay Leaf
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 cup Acini Di Pepe Pasta (dry)
  • 1/4 cup Fresh Parsley, chopped
  • Grated Parmesan Cheese, for serving

Instructions:

  1. Brown the Beef: Heat 1 Tbsp of oil in the Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until deeply browned and fully rendered.
  2. Drain Fat: Once cooked, use a slotted spoon to transfer the beef to a bowl. Discard all but 1 Tbsp of rendered fat from the pot.
  3. Sauté Aromatics (Mirepoix): Add the remaining 1 Tbsp of olive oil to the pot (if needed). Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables have softened completely. Season lightly with salt and pepper.
  4. Add Garlic and Paste: Stir in the minced garlic, tomato paste, dried oregano, and basil. Cook for 2–3 minutes, stirring constantly to 'bloom' the tomato paste.
  5. Deglaze and Add Liquid: Pour in about 1 cup of the beef stock and scrape up any browned bits (fond) stuck to the bottom of the pot.
  6. Simmer: Return the browned beef to the pot. Add the remaining beef stock, the crushed tomatoes, the bay leaf, and the Worcestershire sauce. Bring the soup to a full boil, then immediately reduce the heat to a low simmer.
  7. Cook Down: Cover partially and simmer gently for 30 minutes, allowing the flavours to fully meld. The vegetables should be very tender.
  8. Taste and Adjust: Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.
  9. Add the Acini Di Pepe: Increase the heat slightly to maintain a gentle simmer. Stir in the dry Acini Di Pepe pasta.
  10. Cook Pasta: Cook for 8–10 minutes, stirring frequently to prevent the tiny pasta from sticking to the bottom of the pot. Cook until the pasta is al dente.
  11. Rest and Serve: Turn off the heat. Allow the soup to rest for 5 minutes. Garnish generously with fresh parsley and serve hot with grated Parmesan cheese.