Monday, February 28, 2011

Pasta e Fagioli (Italian Chili)

  • 1 lb. ground beef
  • 1 small onion, diced (1 cup)
  • 1 large carrot, julienned (1 cup) - to save time, just chop
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz. can red kidney beans w/liquid
  • 1 15 oz. can great northern beans w/ liquid
  • 1 15 oz. can tomato sauce
  • 1 12 oz. can of V-8 juice
  • 1 T white vinegar
  • 1 1/2 t salt
  • 1 t oregano 
  • 1 t basil
  • 1/2 t pepper
  • 1/2 t thyme
  • 2 c water
  • 1/2 pound (8 oz.) ditali pasta
  • dash of hot sauce or cayene pepper
  • fresh parmesan cheese 

  1. Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.
  2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
  3. Add remaining ingredients except pasta and parmesan cheese, and simmer for 1 hour.
  4. About 50 minutes into simmer time, add in the uncooked pasta and continue simmering for the final 10 minutes.
  5. Serve with fresh parmesan cheese for topping.
  6. Serves 8
This is a very slightly modified version of a recipe I got from my mother-in-law.  It's very hearty, healthy, and despite what seems like a long ingredient list, very easy to make.  I think it tastes best made with fresh herbs, but really... what doesn't.  This freezes very well too, just leave the pasta out.  I've also made a day in advance (minus the pasta) and reheated for large gatherings - it's easy to double.  Enjoy!


  1. You must make this. I have had it made by Jessi and Tiffany each, and it is so freakin' good!

  2. Made this tonight for some friends that came over for dinner. It was sooooo good! I passed on the recipe and the link to the blog!