1 tbsp. olive oil
1 lb beef fillet, cut into 1-inch cubes
3/4 tsp. salt
1/2 small onion, chopped
2 ribs celery with leaves, finely chopped
3 minced garlic cloves
1 (28 oz can) crushed tomatoes
2 (15 oz cans each) cannellini beans, drained, rinsed
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. red pepper flakes
1 lb medium-sized shells
Grated cheese

Heat oil in a large skillet with lid over medium-high heat. Season beef with 1/4 tsp. salt. Add to skillet, cook 2 minutes. Turn, cook 2 minutes.

Remove beef to a dish using a slotted spoon. Keep warm. Add onion, celery to pan, cook, stirring occasionally for 5 minutes. Add garlic, cook 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and remaining salt. Bring to boil.

Reduce heat to medium-low. Simmer, covered for 12 minutes, stirring occasionally.

Cook pasta as directed, drain, reserving 1 cup of cooking water. Place pasta back into pot. Add the bean mix, cooked beef with juices and the reserved cooking water.

Serve with grated cheese.

Submitted by: Sherry Monfils