Select a size: | | | |
1
Hearty Pasta e Fagioli
Submitted by momentsthatmakealife on October 28, 2010 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 teaspoon Oil
- 1 pound Ground Beef
- 2 whole Large Carrots, Thinly Sliced
- 1 whole Small Onion, Diced
- 2 stalks Celery, Sliced
- 2 cans (14.5 Oz. Can) Diced Tomatoes, Undrained
- 1 can (16 Oz. Can) Pinto Beans, Drained And Rinsed
- 1 can (16 Oz. Can) Great Northern Beans, Drained And Rinsed
- 4 cups Broth, Vegetable Or Beef
- 1-½ teaspoon Italian Seasoning
- 1 teaspoon Pepper
- 2-½ Tablespoons Fresh Parsley, Chopped
- 1 teaspoon Frank's Sauce
- 1 jar (24 Oz. Jar) Spaghetti Sauce
- 8 ounces, weight Dry Pasta, Ditalini Or Shell
Preparation Instructions
Heat oil in a large pot. Add beef and cook until browned. Add carrots, onion, celery and tomatoes and cook for about 10 minutes. Add remaining ingredients to the pot (beans, broth, Italian herbs, pepper, parsley, Frank’s sauce, spaghetti sauce and noodles).
Simmer for about 45 minutes until pasta is cooked, carrots and celery are tender and most of the liquid is absorbed.
