Arepa Breakfast Sandwich
15 minutes
1 servings
IL MAIALE PASTA E FAGIOLI
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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 BreadRolls
Tossed Salad
Course:
Appetizer Dinner LunchCooking Technique:
Saute Steam Kettle
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