pasta e fagioli, olive garden
- Number of Servings: 10
Ingredients
2 lb ground beef1 T olive oil1 1/12 cup onions, chopped2 cup sliced carrots2 cup celery diced1can 28 oz diced tomatoes 2 cups red kidney beans2 cups white kidney beanstwo 48 ounce beef broth1 T dried oregano2 t pepper11/2 t tabasco sauce3-16 ounce jars spaghetti sauce8 ounce shell pasta1 T plus 2 t chopped fresh parsley
saute beef in oil, till browns, add onions, carrots, celery and tomaroes and simmer for 10 min,
Drain and rinse beans and add to pot, add beef broth, oregano, pepper, Tabasco sause anspaghetti sauce and pasta. add chopped parsley and simmer untill carrots are tender, about 45 min. serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user WEZIER.
Drain and rinse beans and add to pot, add beef broth, oregano, pepper, Tabasco sause anspaghetti sauce and pasta. add chopped parsley and simmer untill carrots are tender, about 45 min. serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user WEZIER.
Nutritional Info Amount Per Serving
- Calories: 555.2
- Total Fat: 23.4 g
- Cholesterol: 75.6 mg
- Sodium: 1,193.2 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 11.3 g
- Protein: 30.9 g
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