Ingredients

• 1 pound ground beef
• 1 yellow onion, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 cloves garlic, finely chopped
• 3 1/2 cups beef broth, preferably low-sodium
• 1 cup water
• 2 medium yukon gold potatoes, peeled and finely chopped
• 1 tablespoon ground cumin
• 1 bay leaf
• 1/4 pound dried capellini pasta
• Salt and pepper to taste

Directions

1. Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat. Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes. Add pasta and simmer until al dente, about 5 minutes. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.

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