Pasta Fagioli Soup

This is just like the one they serve at Olive Garden.

1 lb ground beef
1 C diced onions
1 C julienned carrot
1 C chopped celery (about 3 stalks)
2 cloves minced garlic
2  14.5 oz cans diced tomatoes ( I use different flavored ones)
1  15oz can red kidney beans WITH liquid
1  15oz can great northern beans WITH liquid
1  12 oz can V-8 juice or tomato juice ( I use the spicy V-8)
1  15oz can beef broth (when I double batch it, I use one can of tomato puree)
1 T white vinegar
1 1/2 t salt
2 t oregano
2 t basil
1/2 t pepper
1/2 t thyme
1/2 t red pepper flakes (optional)
1/4 lb ditali pasta

Brown ground beef with onions, carrots, celery, and garlic.
Drain off fat.
Add the rest of the ingredients EXCEPT the pasta.
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.
Before serving cook up the pasta till it is al dente and drain.
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!

Little loaves of Barbecued meatloaf

1 C ketchup
2/3 C cider vinegar
6 T brown sugar
2 t beef bouillon granules

Combine these into a saucepan, cook over medium heat, stirring constantly, until granules dissolve. Set aside.

1 1/2 lbs lean ground beef
1 C bread crumbs
2 T chopped onion
1/2 t salt
1/4 t pepper
1 C evaporated milk

Combine these in a bowl, stirring until blended. Shape into little loaves. Put loaves into a casserole dish with tall sides. Spoon sauce over loaves.

Bake at 350 degrees for 45 minutes.
Serve immediately.