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Pasta E Fagioli ~ Copycat Olive Garden ~ Makes 9 quarts
Ready in 1-2 hrs

A copycat version of The Olive Garden's famous recipe made with ground beef, vegetables, red and white kidney beans, beef stock, spaghetti sauce, and shell pasta.

3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion, chopped
14 ounces slivered carrots
14 ounces diced celery
48 ounces canned diced tomatoes
2 cups rinsed and drained canned red kidney beans
2 cups rinsed and drained canned white kidney beans
88 ounces beef stock
3 teaspoons dried oregano
2 1/2 teaspoons black pepper
5 teaspoons chopped fresh parsley
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta

Heat a large, 10-quart stock pot over medium-high heat. Add the oil and ground beef. Cook, stirring frequently, until the beef starts to brown.
Add the onion, carrots, celery, and tomatoes. Bring to a simmer and let cook for 10 minutes.
Add the red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco, spaghetti sauce, and pasta.
Stir well then let simmer over low heat, uncovered, for 45 minutes or until the pasta and vegetables are tender.
Serve hot.

Nutrition ~ 219 calories, 9 grams fat, 24 grams carbohydrates, 10 grams protein per cup.


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