1 1/4 pounds lean ground beef (I used “meatloaf mix”, a blend of beef, pork & veal)
1 large onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons tomato paste
8 cups chicken broth
1 (28-ounce) can diced tomatoes, undrained
2 bay leaves
1/2 teaspoon salt
2 cups fusilli pasta, cooked & drained (I used rotini)
small fresh mozzarella balls
slices pimento-stuffed olives
In a large saucepan, heat olive oil over medium heat. Add ground beef and cook 5 – 7 minutes, or until browned and crumbly. Discard drippings. Add garlic, onion, oregano, and basil; cook, stirring frequently for 5 minutes or until onion is tender.
Stir in tomato paste. Stir in chicken broth, tomatoes, bay leaves, and salt; bring to boil. Cover, reduce heat, and simmer for 30 minutes.
Stir in cooked pasta; simmer for 2 minutes. Remove from heat; discard bay leaves. Ladle into bowls, garnish with mozzarella balls and top each ball with an olive slice. You can find the printable recipe, here.