Tuesday, April 1, 2008

Olive Garden Pasta Fragolli

(I got this recipe from my mother in law. It is suppose to be an Olive Garden copycat, but I've never had it at the restaurant. Regardless it is yummy!)

1lb. Ground Beef
1 Sm Onion Diced
1 lg Carrot julienned
2 cloves of Garlic, minced

15oz Can Great White Northern Beans
15 oz can Kidney Beans (undrained)
12oz can V-8 Juice
2 Cans of Diced Tomatoes (14.5oz)
1 Tbs Vinegar
1 tsp Oregano
1/2 tsp Pepper
1 1/2 tsp Salt
1 tsp basil
1/2 tsp thyme

1/2 lb. Ditali Pasta

Brown ground beef in Large saucepan. Drain fat. Add onion, carrot & garlic. Saute for10 minutes. Add remaining ingredients, except pasta. Simmer for 1 hour. About 50 minutes into simmering. Boil pasta in 1 1/2 qts water. Cook 10 minutes or until al dente (it should be slightly tough) Drain. Add pasta to soup. Simmer 5-10 min more and serve.

This is great left over but will be really thick, just add some water while re-heating.

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