I posted this yesterday afternoon, so not many people saw it. Since it’s getting chillier out, I can’t wait to make this:
It’s my absolute favorite (and simple) recipe for:
Pasta E Fagioli
Ingredients
• Kosher salt
• Freshly cracked black pepper
• 3/4 cup small macaroni
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 3/4 pound lean ground sirloin
• 2 medium carrots, grated
• 1 (10-ounce) jar Prego Traditional marinara sauce
• 1 (14-ounce) can diced tomatoes with their juice
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can cannelini beans, drained and rinsed
• 1 bay leaf
• 1 quart beef stock
Directions: In a Dutch oven or large, heavy-bottom stockpot, heat the oil and saute the onion, garlic, and celery until just soft, about 3 minutes. Add the ground sirloin; season generously with salt and pepper and cook until there’s no pink left in the meat. Drain off any excess fat. Add the carrots, marinara sauce, tomatoes, beans, bay leaf, and beef stock. Bring to a boil, reduce heat, and simmer until the vegetables are tender and the flavors have time to develop, about 20 minutes. Stir in the macaroni and simmer until pasta is tender.
Make sure you use Prego sauce!
This is so good that you don’t have to even include the beef (sorry HM!)
Sprinkle with Parmesean cheese and serve with bread–Yum!
