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Olive Garden Pasta E Fagioli



  • 3teaspoons oil
  • 2lbs ground beef
  • 14ounces carrots, slivered
  • 12ounces onions, chopped
  • 14ounces celery, diced
  • 48ounces diced canned tomatoes
  • 2cups red kidney beans
  • 2cups white kidney beans
  • 88ounces beef stock
  • 3teaspoons oregano
  • 2 12teaspoons pepper
  • 5tablespoons fresh parsley, chopped
  • 1 12teaspoons Tabasco sauce
  • 48ounces spaghetti sauce
  • 8ounces dry pasta shell macaroni


  1. Sauté beef in oil in large 10 quart pot until beef starts to brown.
  2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
  3. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
  4. Simmer until celery and carrots are tender, about 45 minute.
  5. NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

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