This recipe is very similar to the one offered in a very popular Italian restaurant which shall remain unnamed. Note that the recipe has been amended to make 9 quarts. What the heck, make it as shown and freeze it for those snowy days ahead…LOL
Pasta e Fagioli
• 1 tsp. oil
• 1 lb. ground beef
• 6 oz. onion, chopped
• 7 oz. carrots, slivered
• 7 oz. celery, diced
• 24 oz. tomatoes: canned, diced
• 1 cup Red kidney beans (I used canned)
• 1 cup white kidney beans (canned)
• 44 oz. beef stock
• 1 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tsp. fresh chopped parsley
• 1 tsp. Tabasco sauce
• 24 oz. spaghetti sauce
• 4 oz. dry pasta shell macaroni
Sauté beef in oil in large pot until beef starts to brown.
Add onions, celery and tomatoes and simmer for about 10 minutes. Add beans to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
Simmer until celery and carrots are tender, about 45 minutes. Makes 4 quarts of soup.
Original recipe was doubled to make 9 quarts!! This is a great recipe. Leftovers can be frozen in Ziploc bags for later use.
This one if for all of our Northern followers! As a matter of fact it is cooler than normal in the Yucatan for this time of year… 12 Celsius is predicted for this night. I know you do not feel sorry for us!!! Here is some comfort food that is quick and easy…
Chili Con Carne
- 1 lb. ground beef
- 1 large onion, chopped (1 cup)
- 2 cloves of garlic crushed
- 1 T chili powder
- 1/2 teaspoon salt
- 1 tsp. cumin
- 1 teaspoon oregano
- 1/2 teaspoon red pepper sauce
- 1 can diced tomatoes undrained
- 1 small can tomato paste
- 1 can red kidney beans undrained
Cook beef, onion and garlic until browned
Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer one hour, stirring occasionally.
Stir in beans. Heat to boiling. Reduce heat to low and simmer uncovered 20 minutes more.
Serve with sour cream or grated cheese if you wish…