|
Pasta Fagioli
from pamelamanley.com
| 1 |
pound |
Ground Round |
| |
|
|
| 2 |
stalks |
Celery -- chopped |
| 1 |
large |
Carrot -- chopped |
| 1 |
large |
Onion -- chopped |
| |
|
|
| 1 |
tablespoon |
Basil, fresh -- chopped |
| 1 |
tablespoon |
Oregano, fresh -- chopped |
| 1 |
teaspoon |
Salt |
| 1 |
teaspoon |
Black Pepper -- freshly ground |
| 1 |
teaspoon |
Crushed Red Pepper |
| 4 |
cloves |
Garlic -- minced |
| 40 |
ounces |
Beef Stock |
| 42 |
ounces |
Tomatoes, Canned -- crushed |
| 32 |
ounces |
Water -- cold |
| |
|
|
| 32 |
ounces |
Kidney Beans, Canned -- drained |
| 16 |
ounces |
Navy Beans, Canned -- drained |
| 6 |
ounces |
Macaroni -- dried |
| |
|
|
1. Brown beef in the bottom
of a large pot or small stock pot.
2. Combine celery, carrot
and onion with browned beef. Sweat for 5
minutes.
3. Add basil, oregano,
pepper, salt,
crushed red pepper, beef
stock, tomatoes and garlic.
Stir. Cover and simmer for 15-20 minutes.
4. Add beans and macaroni.
Cover and simmer for 10 minutes.
5. Serve hot.
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Serving Ideas : Serve with Foccacia
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