Name: Pasta Fagioli
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 908 gm Ground Beef; 140 gm Onion (chopped); 120 gm Carrot (chopped); 160 gm Celery (chopped); 1.75 L Canned Tomatoes (diced, undrained); 500 ml Red Kidney Beans (drained, rinsed); 500 ml White Kidney Beans (drained, rinsed); 1 litre Beef Stock; 1 tbsp Oregano; 1 tbsp Black Pepper; 1 tbsp Salt; 1 tsp Garlic Powder; 1 tbsp Italian Seasoning; 5 tsp Parsley; 1.8 L Pasta Sauce; 250 ml Pasta

Print Recipe

Pasta Fagioli

Prep Time30

Cook Time55

Total Time1 25

Course : Entree

Servings : 25 Portions

Calories : 180kcal

Equipment

Chef's Knife
Cutting Board
Mixing Bowl
Spoon
Colander
Can Opener
Measuring Cups and Spoons
Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients

908 gm Ground Beef
140 gm Onion chopped
120 gm Carrot chopped
160 gm Celery chopped
1.75 L Canned Tomatoes diced, undrained
500 ml Red Kidney Beans drained, rinsed
500 ml White Kidney Beans drained, rinsed
1 litre Beef Stock
1 tbsp Oregano
1 tbsp Black Pepper
1 tbsp Salt
1 tsp Garlic Powder
1 tbsp Italian Seasoning
5 tsp Parsley
1.8 L Pasta Sauce
250 ml Pasta

Instructions

If uncooked, precook ground beef in a skillet until meat is brown. Drain meat.
Chop celery, carrots, and onions into small pieces, rinse and drain kidney beans.
In a large mixing bowl, combine all chopped and measured ingredients and gently mix with a spoon.
Transfer to two 2” deep half hotel pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 55 minutes.
Bulk: remove from Multigen and serve alone or with a side dish.
Cold Plating: allow to cool and plate alone in casserole or a deep dish soup bowl, place lid on top. Place on the hot side of the tray to retherm prior to service.
Serve hot.