From a family circle magazine April 2010.
Makes 8 servings
1 Tablespoons olive oil
1 pound beef fillet cut into 1 inch cubes
3/4 teaspoon salt
1/2 small onion, finely chopped
2 ribs celery with leaves, finely chopped
3 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 teaspoon each: dried oregano and basil
1/4 teaspoon red pepper flakes
1 pound medium-size shells
Grated cheese (optional)
Heat oil in large non-stick lidded skillet over medium high heat. Season beef with 1/4 teaspoon of the salt. Add to skillet and cook for 2 minutes. Turn and cook for an additional 2 minutes. Remove beef from skillet to a plate with a slotted spoon. Keep warm.
Add onion and celery to skillet and cook, stirring occasionally for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and remaining 1/2 teaspoon salt. Bring to boil. Reduce heat to medium low and simmer covered for 12 minutes. Stir occasionally.
Meanwhile, cook pasta according to directions on package, about 8 minutes. Drain, reserving 1 cup of the liquid. Place drained pasta in pot. Add bean mixture, cooked beef with accumulated juices and the reserved cooking water to the pasta.
Serve with grated cheese if desired.