Copycat Olive Garden Pasta e Fagioli Recipe

4      Reviews by:    Wanda Kanaday   Copycat Olive Garden Pasta e Fagioli Recipe uses ground beef, olive oil, onion, carrots, celery, tomatoes, kidney beans, beef broth, oregano, pepper, Tabasco sauce, spaghetti sauce, shell pasta and parsley in creating this tasty pasta recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Italian    Servings:8 Nutrition facts:920 calories40.6 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• 2 lb. ground beef
• 1 tbsp olive oil
• 1 1/2 cups onions, chopped
• 2 cups carrots, sliced thin
• 2 cups celery, diced
• 1 28oz can diced tomatoes
• 2 cups canned red kidney beans
• 2 cups canned white kidney beans
• 2 48oz cans beef broth
• 1 tbsp dried oregano
• 2 tsp pepper
• 1 1/2 tsp Tabasco sauce
• 3 16oz jars spaghetti sauce
• 8 oz shell pasta
• 1 tbsp plus 2 tsp fresh parsley, chopped

DIRECTIONS

• Place the ground beef in a 10-quart pot. Place on medium heat. Brown the beef using a wooden spoon to break down the beef. Once browned, drain the beef and set aside. Place the pot over medium heat. Add the olive oil. Add the onions, carrots and celery. Sauté until onion are soft. Add the tomatoes and simmer for about 10 minutes.
• Drain and rinse the beans in a colander.
• Return the beef to the pot and stir all to mix well. Add the rinsed and drained beans to the pot. Add the broth, oregano, pepper, Tabasco sauce, spaghetti sauce and pasta. Stir to mix well.
• Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes. Serve and enjoy.

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