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In a 4 or 5-quart pan, brown ground beef, onion and garlic over medium heat for 5 to 8 minutes; drain fat. Add tomatoes, broth, water, oregano, basil and pepper. Bring to a boil; lower heat and simmer, partially covered, for 10 minutes. Add vegetables and pasta. Cook, uncovered, for 10 to 12 minutes. Add parsley. Makes 4 servings.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
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