Tag: #italian

Pasta e Fagioli Soup

Literally “pasta and beans,” a warming Italian soup that’s perfect cold weather comfort food.
Ingredients
  • 2 Tbsp olive oil, divided
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 14.5 oz cans low-sodium chicken broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper
  • 1 cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving
  • 3 Tbsp minced fresh parsley
Instructions
  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.
  6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
  7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Classic Spaghetti and Meatballs

Don’t be upsetti, eat some spaghetti.

INGREDIENTS
  • 1 lb. spaghetti
  • 1 lb. ground beef
  • 1/3 c. bread crumbs
  • 1/4 c. finely chopped parsley
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1 large egg
  • 2 garlic cloves, minced
  • Kosher salt
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. onion, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 bay leaf
  • Freshly ground black pepper
DIRECTIONS
  1. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  2. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  3. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  4. In a large pot of salted boiling water, cook pasta until al dente. Drain.
  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.