Cooking Steps

• Cook 2 cups rotini pasta in a pot of boiling water until al dente. Drain and set aside 2 cups cooked pasta for this recipe.
• Heat 1 tablespoon olive oil in a large pot. Add 1 lb Italian-style meatballs and cook 30-60 seconds on all sides. Transfer the meatballs to a plate and set aside.
• Add ½ cup diced onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent. Add in 2 chopped celery stalks. Cook 1 more minute.
• Add the beef broth along with 15 oz crushed tomatoes, 15 oz tomato sauce, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir together.
• Next add in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.
• Scoop into bowls and serve with freshly grated parmesan cheese on top.