Olive Garden's Pasta e Fagioli |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) black pepper |
2 cup(s) carrots - diced |
2 cup(s) celery - diced |
6 cup(s) chunky pasta sauce (garden style) |
1 pound(s) ground beef |
1 teaspoon(s) hot pepper sauce |
1/2 cup(s) instant beef bouillon |
2 cup(s) macaroni shells |
2 teaspoon(s) olive oil |
1 onion - large - chopped |
2 teaspoon(s) oregano - dried |
2 tablespoon(s) parsley - fresh chopped |
1 can(s) red kidney beans (drained and rinsed) |
1 can(s) white kidney beans (drained and rinsed) |
Directions:
1. Heat oil in large skillet or soup pot over med high heat. Add beef and saute, stirring to break up, about 5 min, or until beef loses pink color.
2. Add onion, carrots and celery; simmer 10 min.
3. Place 1 cup hot water in small bowl and add bouillon granules to dissolve.
4. Stir bouillon mixture into ground meat mixture, along with oregano, black pepper, parsley, pepper sauce and pasta sauce. Add salt and pepper to taste. Simmer 10 minutes.
5. Add 1/2 to 1 quart water (or enough to reach desired conistency) - stir and simmer about 30 minutes.
6. Cook pasta according to directions.
7. Add beans to meat sauce.
8. Stir in pasta just before serving.
9. Makes 1 gallon.
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