Post by Baking_Bud on Dec 30, 2002 1:48:17 GMT -6
Pasta e' f*gioli Soup
2 tsp. oil
2/3 lb. ground beef
5 oz. onion, chopped
5 oz. carrots, slivered
5 oz. celery, diced
1 (16 oz.) can diced tomatoes
2/3 red kidney beans
2/3 C. white kidney beans
29 oz. beef stock
1 tsp. oregano
3/4 tsp. pepper
1 2/3 tsp. fresh chopped parsley
1/8 tsp. Tabasco sauce
16 oz. spaghetti sauce
Shell macaroni
Directions: Sauté beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts. (I usually cut this recipe in half!)
2 tsp. oil
2/3 lb. ground beef
5 oz. onion, chopped
5 oz. carrots, slivered
5 oz. celery, diced
1 (16 oz.) can diced tomatoes
2/3 red kidney beans
2/3 C. white kidney beans
29 oz. beef stock
1 tsp. oregano
3/4 tsp. pepper
1 2/3 tsp. fresh chopped parsley
1/8 tsp. Tabasco sauce
16 oz. spaghetti sauce
Shell macaroni
Directions: Sauté beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts. (I usually cut this recipe in half!)