Pasta E Fagioli March 9, 2008

Growing up I thought that my BFF’s mother made the best Pasta E Fagioli… until I made Olive Garden’s version that I found on www.cdkitchen.com.  (sorry MP!!! ) I have always had it without meat in it, but I loved the addition of the ground beef. Of course it can be omitted though.

Here is the recipe for 6-8 servings. I modified it from its original version.

Ingredients:
1 1/2 teaspoon EVOO
1 pound Ground beef

3 cloves garlic, crushed
1 cup Onion; chopped
1 cup Carrots; slivered
1 cup Celery; diced
2 14 ounces cans of petite diced tomatoes
2 cans beans of choice (I use Navy beans)

6 cups Beef stock (add more if you like it thin)
1 1/2 teaspoon Oregano (I used italian seasoning)
1 1/4 teaspoon Pepper
2 1/2 teaspoons Parsley (I used dried)
3/4 teaspoon Tabasco sauce
28 ounce can Spaghetti sauce

Salt and Parmasan Cheese to your liking

Small cut pasta (Small shells, ditalini, etc) I use whole grain elbows.

Directions:

Sauté beef, onions, carrots, celery, garlic, and oil  in a large stock pot and simmer for about 10 minutes. Add diced tomatoes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, & spaghetti sauce.. Add chopped parsley. Gently boil over low/medium heat until celery and carrots are tender, about 45 minutes. The longer the better.  In the meantime, boil noodles and serve.