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Pasta E Fagioli Recipe

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

Contributor:  
Contributor:  
Margaret Marcotte
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. oil
2 lb. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. tomatoes: canned, diced
1 1/2 tsp. Tabasco sauce
2 c. cooked red kidney beans
2 cans cooked white kidney beans
88 oz. beef stock
3 tsp. Oregano
2 1/2 tsp. pepper
5 tsp. Parsley;(fresh chopped)
48 oz. Spaghetti sauce
8 oz. dry pasta shell macaroni: or other pasta

Directions:
Directions:
Saute' beef in oil in large 10-qt pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for 10 min. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 min.

Number Of Servings:
Number Of Servings:
9 qts.
Preparation Time:
Preparation Time:
30-60 min.
Personal Notes:
Personal Notes:
This receipt can be cut in half for smaller family needs.

 

 

 

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