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Olive Garden Pasta E Fagioli
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Serves/Makes: 9 quarts
Ready in: 1-2 hrs
- 3 teaspoons oil
- 2 pounds ground beef
- 12 ounces chopped onion, chopped
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces canned diced tomatoes
- 2 cups rinsed and drained canned red kidney beans
- 2 cups rinsed and drained canned white kidney beans
- 88 ounces beef stock
- 3 teaspoons dried oregano
- 2 1/2 teaspoons black pepper
- 5 teaspoons chopped fresh parsley
- 1 1/2 teaspoon Tabasco sauce
- 48 ounces spaghetti sauce
- 8 ounces dry shell pasta, or other pasta
Heat a large, 10-quart stock pot over medium-high heat. Add the oil and ground beef. Cook, stirring frequently, until the beef starts to brown. Add the onion, carrots, celery, and tomatoes. Bring to a simmer and let cook for 10 minutes. Add the red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco, spaghetti sauce, and pasta. Stir well then let simmer over low heat, uncovered, for 45 minutes or until the pasta and vegetables are tender. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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