Monday, November 9, 2009

Pasta Fagioli

Brown until onions are translucent:
1 # ground beef or turkey
1 small chopped onion-finely chopped
3 large garlic cloves-minced
1 TBS oregano
2 TBS parsley
Salt and Pepper to taste
red pepper flakes (Optional. I don't use them)
Add and bring to a boil:
2 reg sized cans of Italian Stewed tomatoes that you've run through the blender
1 reg sized can of beef broth
Add and cook until pasta is done:
1 can kidney beans (or white beans)-drained
1-2 c of dry elbow macaroni
When pasta is done, add 1/2 bag fresh spinach (optional) and simmer for up to an hour. It's good then but it's even better the next night and the next!
Serve with liberal amounts of FRESH Parmesan (not Kraft in the can, the stuff you have to grate yourself. It's worth it!), crusty bread and a salad! YUM!


kmkat said...

What size is "regular size can"? This sounds yummy.

Fegrig said...

looks tasty the kind of winter warmer meal that goes down well with hungry diners

Sue said...

I made this last week. Hubby said best thing in a long time and wants me to make it again. I used a whole pound of spinach....great recipe!