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Olive Garden Pasta E Fagioli Recipe

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This recipe for Olive Garden Pasta E Fagioli, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kintz
Added: Wednesday, January 24, 2007


3 tsp. oil
2 lb. ground beef
12 oz onion chopped
14 oz carrots slivered
8 oz. celery diced
48 oz. tomatoes sliced and diced
2 c cooked red kidney beans
2 c white kidney beans(I used can cannelloni beans)
88 oz beef stock
3 tsp. oregano
2 1/2 pepper
5 tsp. parsley (fresh chopped)
1 1/2 tsp. Tabsco sauce
48 oz spaghettie sauce( I use Emeril's marinara sauce)
8 oz dry pasta shell macaroni

Sauté beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender about 45 minutes. Just cut the recipe in 1/2 for smaller family needs.

Number Of Servings:
Number Of Servings:
9 qts.




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