2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary. Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.
Heat to boiling; reduce heat. Cover and simmer for about 45 minutes. Stirring occasionally, Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.
Makes about 12 servings.