Mamastrone

Mamastrone

• 1 1/2 pounds lean ground beef
• 3 slices bacon, finely chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dry basil
• 1 teaspoon dry thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 large can crushed tomatoes
• 8 cups chicken stock
• 2 cups elbow macaroni

1. In a large stock pot brown the bacon and ground beef. Drain any excess oil.
2. Return the meat to the heat and add in the celery, onion, carrots, garlic, basil, thyme, salt and pepper.
3. Cook till the onions are translucent.
4. Add the crushed tomatoes and chicken stock.
5. Place the lid on the pot and simmer for 20 minutes.
6. Remove the lid and bring the soup to a boil and add the elbow macaroni.
7. Continue to cook at a strong simmer until the macaroni is cooked al dente.
8. Serve with a slice of garlic cheese bread.