Flavors By Frangipane

1. Chop up your veggies. 
2. In a large pot, heat the olive oil over medium. Add the onion, carrots, celery, zucchini, and garlic. Sauté for about 5 minutes, until softened.
3. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in the tomato paste, Italian seasoning, salt, and pepper.
4. Add the diced tomatoes and beef broth. Stir well.
5. Stir in the dry pasta, making sure it’s submerged. Bring to a boil, then reduce to medium-low and cook uncovered until the pasta is tender, about 12–15 minutes. Stir occasionally so it doesn’t stick.
6. Top each bowl with fresh parsley or basil and finish with Parmesan and burrata or ricotta & enjoy!!