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Contact Us
800.523.5291
Products
Bacon
Ham
Sausage
Premium Reserve
Fresh Pork
Franks
Brands
Hatfield
Premium Reserve
Farm Promise
Prima Porta
Who We Serve
Client Benefits
Manage Costs
Video Gallery
Culinary Support
Clemens Food Group Rewards
Menu Ideas
Insights & Trends
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IL MAIALE PASTA E FAGIOLI
IL MAIALE PASTA E FAGIOLI
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
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