Olive Garden Fagioli
Seriously one of my FAVORITE recipes lately. SO GOOD and easy!
1 pound ground beef
1 small onion, diced (1cup)
1
large carrot, julienned (1 cup)
3
stalks celery, chopped (1 cup)
2
cloves garlic, minced
2,
14.5 ounce cans diced tomatoes
1,
15 ounce can red kidney beans (with liquid)
1,
15 ounce can great northern beans (with liquid)
1,
15 ounce can tomato sauce
1,
12 ounce can V-8 juice
1
tbsp white vinegar
1.5
tsp salt
1
tsp oregano
1
tsp basil
1/2
tsp pepper
1/2
tsp thyme
1/2
pound (1/2 package) ditali pasta
Brown
the beef in a large saucepan or pot over medium heat. Drain off most of
the fat.
Add
onion, carrot, celery and garlic and sauté for 10 minutes.
Add
remaining ingredients, except pasta, and simmer for 1 hour.
About
50 minutes into the simmering, cook the pasta in 1.5 to 2 quarts of boiling
water over high heat. Cook for 10 minutes or just until pasta is al
dente, or slightly tough. Drain.
Add
the pasta to the large pot of soup. Simmer for 5-10 minutes more and
serve.
World’s Best Cornbread
Really, it is more like cake! It is YUM-O!
1 cup butter
2 cups sugar
4
eggs
1/2
cup yellow cornmeal
3.5
cups flour
4
tsp baking powder
1
tsp salt
3
cups milk
Pre heat
oven to 350 degrees. Cream together butter, sugar, eggs and cornmeal.
In a separate bowl combine flour, baking powder and salt. Add 1/3
of the dry mixture to the creamed mixture and mix until combined. Add 1
cup milk and mix until combined. Continue to alternate dry and wet mixing
after each addition until all combined. Bake uncovered in a 9x13 pan for
30-40 minutes or until top is light brown. (I like to cut in squares and
freeze half of it for later use!)
Shared by Jodi
