Pasta Fagioli (Beans & Macaroni) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I loved Olive Garden's pasta fagioli recipe so much that I went home and tried to duplicate it and came up with this recipe. Everyone who has tried it, loves it. Ingredients:
3 -4 cloves garlic, chopped fine |
1 small onion, chopped fine |
1/4 cup olive oil |
1/2 lb italian sausage, loose (mild or hot) |
1/2 lb ground chuck |
1 (28 ounce) can tomato sauce (i use contadina) |
1 can great northern bean, rinsed |
1 can navy beans, rinsed |
1 can white kidney beans, rinsed |
1 can beef broth |
1 tablespoon worcestershire sauce |
1/4 cup red wine (not cooking wine) |
1 3/4-3 1/2 cups water (sauce should be soupy consistency 1 pound ditalini macaroni saute garlic, onions, sausage and ground) |
Directions:
1. Add tomato sauce, beef broth, worcestershire sauce, red wine and 1 or 2 cans water (should be soupy consistency).
2. Simmer 1 hour.
3. Cook ditalini macaroni according to package directions.
4. When macaroni is just about cooked, rinse all the beans under cold water and put in pot with sauce.
5. Simmer till heated through.
6. Add cooked ditalini to sauce and toss to coat.
7. Serve with crusty Italian bread.
8. ENJOY!
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