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Posts: 330
Registered:
February 2004
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Olive Garden Pasta e Fagioli
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Sun, 10 April 2005 12:37
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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
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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.
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[Updated on: Mon, 23 May 2005 21:15]
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Posts: 213
Registered:
February 2004
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 Re: Olive Garden Pasta e Fagioli
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Sun, 10 April 2005 13:14
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Good, but I'm not fond of one of the spices (not sure which spice since I don't know the recipe).
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Posts: 337
Registered:
February 2004
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Re: Olive Garden Pasta e Fagioli
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Tue, 17 May 2005 19:55
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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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) 2 Vote(s)
