OLIVE GARDEN PASTA FAZOOL

OLIVE GARDEN PASTA FAZOOL image

Yield 1 Gallon

Number Of Ingredients 13

2 teaspoons olive oil
1 pound ground beef
2 cups each, diced: carrots and celery
1 cup hot water
1/2 cup instant bouillon granules
2 teaspoons dried oregano
1 teaspoon black pepper
1 1/2 tablespoon fresh chopped parsley (more if desired)
1 teaspoon hot red pepper sauce (like Tabasco)
6 cups chunky pasta sauce
1 can (15-to 16-ounce size) drained and rinsed; red kidney beans
1 can (15-to 16-ounce size) drained and rinsed; white kidney beans
2 cups cooked pasta (macaroni or small shells)

Steps:

Heat oil in stockpot over medium-high heat. Add beef and saute, stirring to break up, 5 minutes or until beef loses its pink color. Add onion, carrots and celery; simmer 10 minutes. Place hot water in small bowl and add bouillon granules to dissolve. Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into stockpot. Simmer 10 minutes. Add 1 quart water or enough to reach desired consistency; stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. I have made this recipe many times and it is very good; however, I have changed a few things. First, I thought the 1/2 cup of bouillon granules sounded too much and so I just take one Knorr beef bouillon cube and put in into 2 cups of boiling water and use that instead. Second, I use one large can of crushed canned tomatoes with 4 cups of chunky pasta sauce.