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IL MAIALE PASTA E FAGIOLI

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50 mins

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IL MAIALE PASTA E FAGIOLI

Ingredients:

3 pounds pork sausage crumbles
3 cups onions, diced
4 cups carrots, julienne
4 cups celery, diced
½ cup garlic, minced
1 cup fresh parsley, washed, finely, chopped
2 ½ quarts canned diced tomatoes
48 ounces red kidney beans, canned with liquid
46 ounces white beans canned, with liquid
30 ounces black beans canned, with liquid
46 ounces tomato sauce canned
3 quarts vegetable cocktail juice no salt added
¼ cup vinegar
1 ½ Tbsp oregano dried
1 Tbsp basil dried
1 Tbsp black pepper ground
1 Tbsp thyme dried
1 pound ditali pasta dry

Preparation:

Place sausage crumbles, onion, carrots, celery and garlic in a large pot or steam-jacketed kettle.
Sauté over medium-high heat for about 10 minutes.
Add spices, tomatoes, beans, tomato sauce, tomato juice, and parsley to the meat mixture. Stir carefully.
Reduce heat to medium and bring the mixture to a simmer.
Reduce heat to a simmer, covered, for approximately 1 hour. Stir occasionally as needed, but do not over stir.
Cook pasta according to package Directions.
Drain pasta in a colander and rinse with cold water. Drain well.
Add pasta to the meat/bean mixture and bring it to a simmer.
Place the mixture in serving pans and hold at 140°F or higher to serve.

Suggested Sides:

Garlic Bread
Rolls
Tossed Salad
Steamed Vegetables

Course:

Appetizer Dinner Lunch

Cooking Technique:

Saute Steam Kettle