Tuesday, September 29, 2009

Crockpot Pasta Fagioli

This is an adaptation of an Olive Garden dish with the same name. I got it off of this awesome crock pot recipe blog...this woman cooked only slow cooker recipes for 365 days straight and blogged about it.

--1 pound lean ground beef, browned and drained

--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed

--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--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 TJ's brown rice fusilli)
--sour cream

The Directions.


Use a 6 quart or larger
crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the
stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty
crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and
Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup (or more to your liking. I use about 2 cups of mini pasta) of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender.
It will swell quite a bit.

Serve with a bit of
parmesan cheese if you have it.

Note: You might want to go easy on the TBSP of Tabasco if you have young kids. Autumn didn't seem to have trouble eating this though...I did have to add sour cream to their servings just to cool it down!

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