👨🍳 Method
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1
Cut the pancetta into thin strips.
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2
Finely mince the onion.
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3
Cut the celery into thin half-moon slices.
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4
Cut the carrot into small dice (brunoise).
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5
Rinse the beans and drain well.
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6
Heat the olive oil in a large pot and sauté the pancetta until it begins to turn light golden.
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7
Add the onion, celery, and carrot, and sauté for 10 minutes, stirring occasionally.
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8
Pour in the beef stock and season with salt, pepper, and add the cinnamon stick.
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9
Bring to a boil, cover the pot, reduce heat to low, and simmer for 20 minutes.
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10
Add the beans and pasta dough pieces, stirring constantly to bring back to a gentle boil.
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11
Reduce heat and simmer until the pasta is al dente.
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12
Ensure the beans are heated through and taste, adjusting seasoning with salt and pepper as needed.
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13
Serve immediately in bowls.
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