1 lg. onion, chopped fine
2 ribs celery and leaves, chopped fine
1 carrot, chopped fine
1 lg. clove garlic, chopped fine
2 tbsp. olive oil
1/2 tsp. crumbled dried rosemary
2 oz. Prosciutto, chopped fine
1 lb. lean ground chuck, browned and drained
2 c. peeled, seeded, chopped tomato, or 14-16 oz. can, including juice, chopped
1 c. dry red wine
4 c. beef broth
1 (20 oz.) can white kidney beans, drained and rinsed
1/3 c. orzo, vitalini or other sm. pasta

Cook onion, celery, carrot and garlic in oil, stirring until it starts to brown. Add rosemary, cook 10 seconds. Add Prosciutto and chuck, stir together. Add tomato and wine, bring to a boil, simmer 10 minutes. Add broth and beans, bring to rolling boil. May do this ahead of time, refrigerate and take fat off top. Reheat, boil and add pasta. Simmer, partially covered, about 20 minutes. Season with salt and freshly ground pepper.

TOPPING:

1/3 c. Romano cheese, grated
1/2 c. minced fresh parsley
1 lg. clove garlic, minced
1 tbsp. grated lemon rind

(The topping is lemony, but very good!) In a small bowl, stir together Romano, parsley, garlic and lemon zest. Makes about 10 cups. May easily be doubled.