Olive Garden’s Pasta Fagioli
One of the all-time most-requested recipes from the Houstion Chronicle
Food section, this recipe was adapted from the Olive Garden restaurant formula.
It is timeless, basic comfort food.
2 teaspoons olive oil
1 pound ground beef
1 large onion, chopped
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 to 3 tablespoons fresh chopped parsley
1 teaspoon hot red pepper sauce
6 cups chunky pasta sauce
1 (15- to 16-ounce) can each, drained and rinsed: red and white kidney beans
2 cups cooked pasta (macaroni or small shells)
Heat oil in stockpot over medium-high beat. Add beef and sauté, 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. Makes about 1 gallon.
Source: Houston Chronicle, Dec. 3, 1999