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Pasta E. Fagioli Recipe

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This recipe for Pasta E. Fagioli, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp oil
2 lb. ground beef
48 oz. spaghetti sauce (Original)
12 oz. onion, carrots, celery chopped
5 tsp parsley (fresh chopped)
1 1/2 tsp Tabasco sauce
48 oz. tomatoes, canned, diced
2 cans red kidney beans drained/rinsed
2 cans white kidney beans drained/rinsed
88 oz. water and flavored with beef bullion
or 88 oz. of beef stock
3 tsp oregano
2 1/2 tsp pepper
8 oz. dry pasta Macaroni (I like to cook it separate)

Directions:
Directions:
Brown beef in the oil in a large 10 qt. pot. Add the onions, carrots, celery, tomatoes and simmer for 10 minutes. Add beans, beef stock, oregano, pepper, tabasco, spaghetti sauce, noodles and parsley. Simmer until celery and carrots are tender, about 45 minutes.

Number Of Servings:
Number Of Servings:
9 Quarts - 25
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of my favorites from Olive Garden.

 

 

 

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