Description
This hearty Pasta Fagioli recipe combines ground beef, vegetables, beans, and pasta simmered together to create a comforting Italian-American stew. Slow-cooked in a crock pot for rich flavors, it’s perfect for family dinners and sure to be a crowd-pleaser.
Ingredients
Scale
Meat and Vegetables
- 2 lbs. ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
Beans and Tomatoes
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounce) can white kidney beans, drained and rinsed
Liquids and Sauces
- 3 (10 ounce) cans beef stock
- 1 (20 ounce) jar spaghetti sauce
- 1 tsp. Tabasco sauce (optional)
Herbs and Spices
- 3 tsp. oregano
- 2 tsp. black pepper
- 5 tsp. parsley
Pasta
- 8 ounces pasta (any small shape like ditalini or elbow macaroni)
Instructions
- Brown the beef: In a large skillet, cook the ground beef over medium heat until fully browned. Drain the excess fat to reduce grease in the stew.
- Combine ingredients in slow cooker: Transfer the browned beef to a crock pot. Add the chopped onion, carrots, celery, diced tomatoes with their juice, red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco sauce if using, and the jar of spaghetti sauce. Stir gently to combine.
- Slow cook the stew: Cover the crock pot and cook on low heat for 7-8 hours or on high heat for 4-5 hours. This allows the flavors to meld perfectly and the vegetables to become tender.
- Add pasta before serving: About 30 minutes prior to serving, stir in the pasta. This timing ensures the pasta cooks through without becoming mushy.
- Serve and enjoy: Ladle the hearty Pasta Fagioli into bowls and serve hot, ideally with crusty warm bread to soak up the delicious broth.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Any small pasta shape like ditalini or elbow macaroni works best in this recipe.
- For a spicier stew, add more Tabasco or a pinch of crushed red pepper flakes.
- If you prefer thicker stew, cook uncovered for the last 30 minutes to reduce excess liquid before adding pasta.
- This stew reheats well and flavors often improve the next day.
