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root
Senior Member

Posts: 330
Registered:
February 2004

Olive Garden Pasta e Fagioli Sun, 10 April 2005 12:37
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

Brown the ground beef in a large saucepan or pot over medium heat. Drain off the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat on stove top or in microwave. Cook pasta and add to reheated sauce.

[Updated on: Mon, 23 May 2005 21:15]

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Olive Garden Pasta e Fagioli Sun, 10 April 2005 13:14
Good, but I'm not fond of one of the spices (not sure which spice since I don't know the recipe).
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Olive Garden Pasta e Fagioli Tue, 17 May 2005 19:55
We thought it was okay, with the potential to be good. If the noodles were left out and then cooked at the time of the sauce reheat, I think it could be very good. Our noodles got all mushy and broken up during the reheat process.
      
    
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