With the cooler weather comes the crockpot. Here’s a great recipe for Pasta Fagioli that is bound to be a hit.
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounces) cans diced tomatoes, undrained
1 (16 ounces) can red kidney beans, drained and rinsed
1 (16 ounces) can white kidney beans, drained and rinsed
3 (10 ounces) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounces) jar spaghetti sauce
8 ounces of pasta
Brown the beef and drain the fat……then put into a crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crockpot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!!