Pasta Fagioli has been a favorite of mine ever since I came across a recipe for it in a Dom DeLuise cookbook several years ago. The recipe was pretty basic, containing only pasta, tomato sauce, garlic and beans.

The other day, I came across a recipe on social media for pasta fagioli that looked pretty good. I saved the recipe and planned to make it soon. I did this past week, with a few tweaks. Instead of using the 2 pounds of ground beef, a jar of spaghetti sauce and two 28-ounce cans of diced tomatoes, I substituted a container of my homemade spaghetti sauce (frozen) that contained meat and two pints of my canned tomatoes. I also added some diced garlic.

The following is the original recipe, which I’m sure is pretty tasty, because I know that my version certainly was.

Pasta Fagioli
2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 28-ounce cans diced tomatoes, undrained
1 16-ounce can red kidney beans, drained and rinsed
1 16-ounce can white kidney beans, drained and rinsed
3 10-ounce cans of beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 20-ounce jar spaghetti sauce
8 ounces of pasta
Brown the beef and drain the fat an then put into slow cooker with all other ingredients except the pasta. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add the pasta 30 minutes before eating.