3 large carrots chopped diced very small
3 medium onions diced very small
4 stalks of celery diced very small
1 8oz can of white navy cooked beans
4oz of pancetta
1 tsp garlic
1/2 tsp rosemary
1/2 tsp cayenne pepper or black pepper
1/4 tsp salt
1 cup dark red wine
14 oz of tomato sauce
16 oz of chicken stock
1 box of small or medium pasta

1. Cook pasta to el dente
2. Sauté onion, celery, carrot for 10 minutes on high heat.
3. Sauté pancetta in a Separate pan for 5 minutes on high heat.
5. Combine and add garlic, pepper and rosemary, salt
6. add red wine and cook for 5 minutes at high heat.
7. Add tomato sauce and turn on lower heat and simmer for 15 minutes.
8. Add chicken stock and simmer for 5 more minutes.
9. Combine with pasta and serve.