Hey everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pasta fagioli. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pasta Fagioli is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Pasta Fagioli is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have pasta fagioli using 26 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pasta Fagioli:
- 16 oz chicken stock
- 16 oz beef broth
- 1/2 pound hot Italian sausage
- 1/2 pound lean ground beef
- 1 cup ditalini pasta
- 1 1/2 cup fine diced yellow onion
- 1 cup fine diced celery
- 1 cup fine diced carrots
- 4 large garlic cloves minced
- 2 tbsp fresh minced flat leaf parsley
- 15 oz can diced tomatoes
- 15 oz can red kidney beans
- 15 oz can great northern beans
- 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp dried basil
- 4 rosemary sprigs
- 3 bay leafs
- Salt and pepper
- Fresh Parmesan
- Evo
- 6 oz tomato paste
- 8 oz tomato sauce
- 1/2 cup water or add more of the broth and stock, which I recommend
- 2 tsp white sugar
- Kale (bunch) torn from the tough stems and roughly chopped or torn
Steps to make Pasta Fagioli:
- Cook the ground beef and sausage and set aside
- Add evo and sauté the carrots celery and onion for about 10 minutes and add the garlic and sauté for another 5
- Add all dried seasonings and mix well with the veggies and let cook about 5 minutes. Add the meat and mix well and let come together for a few minutes. Add the broth and stock, diced tomatoes and sauce, sugar, water, rosemary sprigs and salt and pepper to taste(add a tsp of red pepper flakes for extra heat). Bring to a boil then cover and simmer on medium for about 30 minutes
- After 30 minutes check if it needs salt and pepper and add the tomato paste and cook for an additional 20 minutes. After 20 minutes remove from heat and use a smasher to run it through the sauce to pulverize the veggies until it thickens and not chunky.
- Add beans and kale and cook for another 20 minutes covered
- Cook the pasta in salted water and add towards the end. Serve with fresh parmesan and crusty bread, I prefer sourdough.
- Side note: I take about 1/2 a can of the beans and simmer them in a small pot with some of the residual chicken stock to soften the beans and then purée them and add it when I add the whole beans. Thai will add body and a nice silky texture.
So that is going to wrap this up with this special food pasta fagioli recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
