2-3 c. ditali macaroni
1 lb. dry beans, white Navy beans
2 stalks celery, chopped
2 carrots, chopped
1-2 onions, chopped
2 tbsp. olive oil
1 (28 oz.) can tomato sauce
1 sm. piece smoked bacon
Salt, pepper, basil, oregano (to taste)

Wash and rinse off beans. Combine all ingredients except macaroni and oil in 4 quart saucepan. Add enough water to cover beans, etc. Bring to a boil then lower heat and let simmer until beans are tender (1 1/2 hours). Add more water as necessary while cooking.

Serve over cooked macaroni. Top with Locatelli grated cheese as desired.