LEFSElover
Executive Chef
love pasta fagioli.
am thinking of making it when we return.
just found this but I've changed it a bit to my liking.
"Pasta Fagioli"
am thinking of making it when we return.
just found this but I've changed it a bit to my liking.
"Pasta Fagioli"
- 1 small carrots chopped small
- 1 medium onion chopped
- 1 celery stalk chopped fine
- 3 cloves garlic sliced thin
- 2 T butter
- 2 T olive oil
- 1/2 lb lean ground beef
- 2 t dried parsley
- 1 t dried oregano
- 1 t dried marjoram
- 1 t dried thyme
- salt and pepper to taste
- pinch red pepper flakes
- 1 can chicken broth OR 1 chix boullion cube and 1 c H20
- 2 cans diced tomatoes in juice [with basil] the size cans are the smaller ones down from 29 oz so are they 14 oz? probably a little larger than a typical soup can size
- 1/2 can tomato sauce so 4 oz.
- 1 c baby conck or elbow pasta [uncooked]
- 1 or 2 can
cannolini beans drained/rinsed
- Butter and oil in skillet to melt, add beef, break up, cook pink out then add...carrot/onion/celery/garlic, cook to wilt about 4 minutes, add spices, stir, add broth/tomatoes w/liquid/tomato sauce/pasta/beans and stir to combine. Check/taste for seasoning, cover, simmer on low until pasta is cooked about 20 minutes then stir in 1/2 t fresh rosemary chopped fine, cook 2 minutes longer. Spoon into a bowl and shred shards of parm cheese on top.