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Pasta E Fagioli Recipe

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This recipe for Pasta E Fagioli, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Satchwell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground beef
3 tsp. oil
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. canned tomatoes, diced
2 cups red kidney beans
2 cups white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. fresh chopped parsley
1 1/2 tsp. tabasco sauce
48 oz. spaghetti sauce
8 oz. dry pasta shell macaroni or other pasta

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

Number Of Servings:
Number Of Servings:
9 quarts
Personal Notes:
Personal Notes:
This is supposed to be very close to the recipe from Olive Garden.

 

 

 

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