2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
Brown the beef and drain the fat……then put into 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 crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest.
1 pound ground beef
1/2 cup onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce container chopped tomatoes
1- 26.46 ounce container strained tomatoes
3 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
3 cups cooked elbow macaroni
salt and pepper, as desired
In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve!