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November 3rd, 2008

Maybe it doesn't look like Fall, but it's here – in some places at least. Looking for some oven meals. How about crock-pot specials? Please send to: publisher@flyanglersonline.com

Pasta E Fagioli
(pronounced pasta fazool )

From the kitchen of Joseph E. Valencic

Ingredients:

Makes about 4 quarts.
    1 T Olive Oil

    1 # Ground beef or mild Italian sausage (or any pork cubed small)

    1 C Onion; chopped

    1 C Carrots; slivered

    1 C Celery; diced

    2 Fire Roasted red peppers – diced

    2 cloves garlic diced

    1 ea. 15oz can Red Kidney beans

    1 ea. 15oz can White kidney beans

    3 ea. 14 oz cans Beef stock

    1 1/2 teaspoon Oregano

    1 teaspoon fresh ground black pepper

    3 teaspoons Parsley; (fresh chopped)

    1 teaspoon crushed red pepper

    1 ea. 26 ounce jar of Spaghetti sauce

    4 ounces dry Ditalini or shell or elbow pasta

    Method:

    Saute meat in oil in large 8-qt. pot until meat starts to brown. Add onions, garlic, carrots, celery and peppers and simmer for about 10 minutes. Drain beans and add to the pot. Also add beef stock, oregano, crushed red pepper, pepper, Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

    Top with grated parmesan cheese. ~ Joe (the doughgod)

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    Do you have a favorite recipe? Or neat cooking method? Share them with us here! Send to publisher@flyanglersonline.com.
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