Thursday, August 11, 2016

Slow Cooker Pasta y Fagioli

I haven't tried this one yet - but it looks good.  Love pasta "fazhool" - always on the lookout for recipes to make it - I must have been Italian in a previous life!!

Slow Cooker Pasta y Fagioli

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 (we use elbow pasta …but you can use whatever pasta you care to use)

Grated/shredded parm

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.

If you're going to have leftovers (like me - single person - always leftovers!!!) DON'T put the pasta in the soup - it will continue to soften in the frig and be mushy and disgusting the next day.  Cook it separately.  Toss with a tiny amount of EVOO to keep it from sticking and store it separately.  I serve mine by putting pasta in the soup bowl, topping with the soup, then stir around to let the soup coat the pasta.  And I HAVE to top it with some cheese.  

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