One of my friends says, “The stuff that happens to your family… You can’t make it up!” So I will ask you, what do you think the chances are of your car being stolen, not once, but twice in one week? In my family there is a 100% chance, in yours?? Actually (and I’m not making this up) after Christmas, my son went home to San Francisco. His car was stolen on Saturday in one location and stolen again on Tuesday from a different location. What are the chances of this? Especially when you consider his car is 20 years old and has over 150,000 miles on it! Who would want this car? Would you? Only in San Francisco!!
Pasta E Fagioli – Serves 8
1/2 pound ground chuck, seasoned with salt and pepper before cooking
1 pound mild Italian Sausage,
2 tablespoons extra virgin olive oil, divided
1 cup diced carrots (2 medium)
1 cup diced celery (3 stalks)
1 cup chopped onion
2 cloves garlic, minced
Two 15 1/2 ounce cans, petite diced tomatoes
15 ounce can tomato sauce
28 ounces of V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
15 1/2 ounce can cannellini beans with juice
15 1/2 ounce can red kidney beans with juice
2 cup Ditalini pasta
Garnish: grated Romano cheese
Season ground chuck with salt and pepper. Heat 1-tablespoon olive oil in a large skillet. Add ground chuck and italian sausage to pan. Brown and break up meat. Drain oil. Set aside.
In a large stockpot heat 1 tablespoon olive oil. Add carrots, celery, and onion. Cook 15 minutes over medium heat. Add garlic the last minute of cooking. Add meat and remaining ingredients except the pasta, Simmer 1 hour.
Cook Ditalini pasta according to package directions. Drain. Set aside.
To serve: For one serving. Ladle soup in bowl and stir in 1/2 cup pasta.
Sprinkle with grated Romano cheese.
Tip: If you will be eating all the Pasta E Fagioli in one sitting add the pasta to the soup. If you have leftovers don’t add the pasta. Why? The pasta will taste like vinegar if stored in the refrigerator overnight. Enjoy Friends!
Published in The News and Neighbor on January 12, 2013