Friday, March 23, 2012

Pasta e fagioli

2 lbs ground beef  ~ cooked and drained
1 onion, chopped
3 carrots, chopped
3 (14 oz cans) diced tomatoes ~ not drained
1 (16 oz) can red kidney beans ~ drained
1 (16 oz) can white beans ~ drained
1 (25 oz) container of beef broth
1 tsp minced garlic, or 2 garlic cloves
3 tsp. oregano
2 tsp pepper
1 tsp. tabasco sauce (optional)
1 (20 oz) jar of Classico four cheese spaghetti sauce
1 (16 oz bag) of pasta ~ shells, penne or your choice


Directions:

Brown beef in a skillet, drain fat, add chopped onion, chopped carrots, diced tomatoes, red bean and white bean, diced tomatoes, broth, spices and spaghetti sauce. bring to a low boil, and reduce heat and simmer until carrots and onions are tender. In a separate pan, boil  noodles, drain and then add to mixture, Simmer and serve.

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