Restaurant Recipes
Olive Garden Pasta e Fagioli
Yield: 3 quarts
Ingredients
- 2 teaspoons oil
- 2/3 pound ground beef
- 5 ounces onion, chopped
- 5 ounces carrots, slivered
- 5 ounces celery, diced
- 1 (16 ounce) can diced tomatoes
- 2/3 red kidney beans
- 2/3 cup white kidney beans
- 29 ounces beef stock
- 1 teaspoon oregano
- 3/4 teaspoon pepper
- 1 2/3 teaspoons fresh chopped parsley
- 1/8 teaspoon Tabasco sauce
- 16 ounces spaghetti sauce
- Shell macaroni
Instructions
- Sauté beef in oil in a large pot until beef begins to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
- Drain and rinse beans and add to the pot.
- Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes.