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Pasta Fagiola Recipe

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This recipe for Pasta Fagiola, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Friday, September 21, 2007


1 to 1-1/2 lbs ground beef
1 tbsp olive oil
2 tbsp minced garlic
1 medium onion (chopped)

1 (28oz) can of crushed tomatoes & 1 can water
1 (14.5 oz) can of diced tomatoes
1/3 cup parsley
3 tbsp basil
2 tbsp oregano
1/2 cup parmesan cheese
1/2 cup grated fresh romano cheese
1-1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp crushed red pepper
1 tbsp garlic powder
3 (15.5 oz) cans of Great Northern beans
1 cup ditalini pasta (chili mac)

In a large pot over medium heat, brown the meat with the minced garlic, onions, and olive oil. When the meat has browned, carefully drain off the grease.

Add the crushed tomatoes with one can of water, the diced tomatoes, spices, and cheeses. Cook low or simmer covered for 1 hour. Add the three cans of Great Northern beans (with the juice) and cook another 15 minutes. Uncover, remove from heat and add the cup of ditalini pasta (they will cook in the hot liquid).

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