Pasta Fagioli - I have had versions of this with beef broth and I have had it with chicken stock. I have had it with ground beef and I have had it with just Italian sausage. But having a mix of both is the sweet spot for me!
Pasta e Fagioli Recipe by
Lidia Bastianich
Ingredients
- 16 oz chicken stock
- 16 oz beef broth
- 1/2 pound hot Italian sausage
- 1/2 pound lean ground beef
- 1 cup ditalini pasta
- 1 1/2 cup fine diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 large garlic cloves minced
- 2 tbsp fresh minced basil
- 2 tbsp fresh minced flat leaf parsley
- 15 oz can diced tomatoes
- 15 oz can red kidney beans
- 15 oz can great northern beans
- 1 tsp dried oregano
- 1 tsp thyme
- 4 rosemary sprigs
- 3 bay leafs
- Salt and pepper
- Fresh Parmesan
- Evo
- 6 oz tomato paste
- 8 oz tomato sauce
- 1/2 cup water
- 2 tsp white sugar
Steps / How to Make
Cook the ground beef and sausage and set aside
Add evo and sauté the carrots celery and onion for about 10 minutes and add the garlic and sauté for another 5
Add all fresh and dried seasonings and mix well with the veggies and let cook about 5 minutes. Add the meat and mix well and let come together for a few minutes. Add the broth and stock, diced tomatoes and sauce, sugar, water and salt and pepper to taste. Bring to a boil then cover and simmer on medium for about 30 minutes
After 30 minutes check if it needs salt and pepper and add the tomato paste and cook for an additional 20 minutes
Add beans and pasta and cook for another 20 minutes covered
Serve with fresh parmesan and crusty bread
Credit
cookpad JON DOE
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