Wednesday, January 7, 2009

Pasta E Fagiloli (Olive Garden Style)

I was watching Rachel Ray this morning as she was making her version of Pasta E Fagiloli and thought that that sounded good for dinner tonight. As I did a google search on Paste E Fagiloli I came across a recipe that sounded even better that Rachel Rays and decided to make it. I did a few modifications from the original recipe but it came out delicious. Here is my Pasta E Fagiloli - Olive Garden style version.


3 teaspoons oil
2 lbs ground beef (I am sure ground turkey or chicken would taste great too)
10 oz bag shredded carrots
½ onion, chopped
2 cups celery, diced
28 oz can diced tomatoes
1 (16 oz) can red kidney beans
1 (15 oz) can Cannellini beans (white kidney beans)
4 (14 oz) cans beef stock
3 tsp oregano
2 tsp pepper
1 tsp kosher salt
5 tbsp fresh parsley, chopped (or dried parsley)
1 ½ tsp Tabasco sauce
2 (26 ½ oz) cans spaghetti sauce
2 ½ cups dry pasta wagon wheel shells

Sauté beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 5 minutes.

Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, salt, Tabasco and spaghetti sauce.

Simmer until celery and carrots are almost tender, about 30 minutes. Add pasta noodles the last 15 to 20 minutes before serving.

1 comment:

Chelsea said...

I love Pasta e Fagioli! Thanks for the recipe -- I'll definitely try it when it gets cold again.

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