Classic beef minestrone

Method

1. Seal the beef by frying on all sides in a hot pan. Add to your large covered pan.
2. Gently sweat the onions in the pan, then add the celery and carrots, and soften. Add the garlic for the last 5 minutes. Add to the large pan.
3. Add a little of the stock to the frying pan to deglaze, then add to the large pan. Add the tomato puree, and tomatoes, with the rest of the stock, then simmer on the lowest heat for 1 ½ – 2 hours, until the meat is tender and breaks apart.
4. Remove the lid, add the macaroni, and butter beans, and cook until the pasta is al dente. Add a splash of water if needed to ensure there is plenty of broth, rather than being a stew.
5. When ready to serve, grate over the parmesan, and add the parsley, Perfect with some lovely crusty bread.