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Pasta Fagioili Recipe

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

Anette Gettinger


2 lbs. Ground Beef
1 Onion, chopped
3 Carrots, chopped
4 ribs Celery, chopped
2 (28 oz.) cans Diced Tomatoes, undrained
1 (16 oz.) can Red Kidney Beans, drained and rinsed
1 (16 oz.) can White Kidney Beans, drained and rinsed
3 (10 oz.) cans Beef Stock
3 tsp. Oregano
2 tsp. Pepper
5 tsp. Parsley
1 tsp. Tabasco Sauce, optional
1 (20 oz.) Jar Spaghetti Sauce
8 oz. Pasta

Brown the beef and drain off fat
Then put into crock pot with all other ingredients except the pasta.
Cook on low for 7-8 hours or on high for 4-5 hours.
Add the pasta 30 minutes before eating. Serve with crusty warm bread.

Personal Notes:
Personal Notes:
Note: if you do not have a large crock pot, cut the recipe in half. Pasta Figioili also freezes wonderfully, so you can make a big batch and freeze the rest. Enjoy!




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