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Pasta Fagioli

Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
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.
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