Author Notes
This is an old Family Italian Recipe, With alittle updating, and just like every meatballs and sauce recipe, every Italian Family has Its own version of Pasta Fagioli! —beachblue
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Ingredients
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2 tablespoons
Olive Oil
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1
Medium Onion Diced
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2
Garlic Cloves Chopped
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1 pound
Ground Beef or ( 1/2 lb. ground beef~1/2 lb. Sausage)
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2
Celery Stalks Chopped
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2
Carrots Diced
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1
can of Pinto Beans (15oz)
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1
can of Roman Beans (15oz)
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1
can of Cannellini Beans (15oz)
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1 pound
can of Crush Tomatoes
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2 cups
Beef Broth
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1/2 cup
Red Wine
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1 tablespoon
Balsamic Vinegar
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1
Bay Leaf
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2 tablespoons
parsley
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1 tablespoon
Rosemay Chopped
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1 pinch
Red Pepper Flakes
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1 teaspoon
Sea Salt
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1/2 teaspoon
Black Pepper
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1 pound
Ditalini Pasta
Directions
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In a Large Pot, (Soup Pot) On Medium Heat warm oil.
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Add Onions and Garlic, cook until Soft.
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Add Ground Beef and brown with Onions and Garlic.
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Add Celery and Carrots, and Beans Combination to Beef Mixture.
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Stir in The Crush Tomatoes, Beef Broth, Red Wine, Balsamic Vinegar, Bay Leaf,Parsley, Rosemary, Red pepper flakes, Sea Salt and Black Pepper. (The seasons may be use at your Taste Liking.)
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Cook on Low Heat~Gently for 2 hours~~ You may use It Now~or~let sit, on stove, with no heat and rewarm later~or put in refrigerator over night to flavor even more.
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When ready to Serve, Cook Ditalini Pasta, in salted water "al dente" and drain then add to warm soup and serve. Garnish with Grated Cheese.
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