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Pasta Fagoili (Dana's Recipe)
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| 1 pound | lean ground beef, browned and drained |
| 1/2 large | onion, diced |
| 1 c. | carrots, diced |
| 2 | celery stalks, sliced |
| 2 cans (14.5 oz) | diced tomatoes, (and juice) |
| 1 can | kidney beans, (drained and rinsed) |
| 4 c | beef broth, (I use water and buillion cubes) |
| 1 jar (16.5 oz) | pasta sauce |
| 2 tsp | oregano |
| 1 T | Tabasco sauce |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1/2 cup | dry pasta, to add at end of cooking time (I used more pasta and one can of beans) |
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot. Could freeze 1/2. I cook on the stove top.
add carrots, onion and celery to the pot or crockpot. Drain and rinse the beans and add them to the pot. Add other ingredients except pasta.
Cover and cook on low for 8 hours or high for 4. When the vegetables are tender, stir in the pasta. Cover and cook for another hour on low or until the pasta is tender.
Serve with a bit of parmensan cheese if you have it.
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