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August 2, 2011
Pasta e Fagioli
Homestyle Pasta
Prep time:
27 minutescooking time:
45 minutes“In Grandpa's family's hometown in the old country, this was called 'pasta fazool' in the local dialect.”
Ingredients
Serves 6
- 1 pound lean ground beef
- 1 1/2 teaspoons vegetable oil
- 1 (28-ounce) can chopped tomatoes
- 1 medium onion, chopped
- 4 medium carrots, chopped
- 3 celery stalks, chopped
- 1 cup drained canned red kidney beans
- 3 cups beef broth
- 1/2 cup ditalini
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons black pepper
- 3/4 teaspoon dried parsley
- 1 cup spaghetti sauce
Directions
1
Cook the ground beef in vegetable oil in a Dutch oven over medium-high heat until browned and crumbly, about 8 minutes; drain well.
2
Add undrained tomatoes, onion, carrots and celery to ground beef in skillet and mix well.
3
Reduce heat to low. Simmer the mixture, stirring occasionally, for 10 minutes.
4
Rinse and drain the kidney beans. Stir into the ground beef mixture. Stir in broth, ditalini, oregano, black pepper and parsley.
5
Simmer, covered, until celery and carrots are tender, about 45 minutes. Stir in the spaghetti sauce. Cook until heated through. Serve hot.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Ditalini is a short little tube-shaped pasta with the appearance of an elbow macaroni cut into thirds. It is great for soups because it fits on a soup spoon. When Grandma didn't have ditalini on hand, she substituted some other small pasta shape. Elbow macaroni works fine, and so do stars, small seashells, orzo and, the kids' favorite, alphabet letters.
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