1/8 c. of your favorite cooking oil
1 med. onion, diced
2 lg. garlic cloves, diced
1/2 lb. chopped chuck
3 sausage links (hot or sweet, to taste)
1 can Italian plum tomatoes, strained
3 celery stalks, cut into chunks
Salt & pepper to taste
1 lg. can cannellini beans
1 c. sm. elbow macaroni
4 c. water

Heat cooking oil in a 2 quart saucepan. Add onion and garlic and saute lightly. Remove from oil and set aside. Add chopped meat to pan and brown; remove and set aside. Brown sausage links and remove; cut into bite size chunks and set aside. Pour strained tomatoes into oil, stirring gently, and let simmer for 10 minutes. Add celery and cook another 5 minutes. Return all cooked ingredients, stirring to let meats absorb sauce. Cook for 1 hour. Add seasoning to taste. Pour in water and add beans; cook for an additional 1/2 hour. Meanwhile, cook elbow macaroni. When soup is done, add cooked macaroni and stir. Serve immediately. 4 servings.