Pasta E Fagioli with venison

I’ve made this recipe, before, so I wanted to make more “broth.”

This is my version, based on the recipe, here, (original kwout’d below.) Most of my adjustments or changes are for what I have on hand, and that I’ve made this before.. both were just as good as the other.

4 pounds ground venison

1 medium sweet onion, diced
7 carrots, diced
4 stalks celery, diced
7 cloves garlic, minced

2 – (14.5 oz) cans Fire Roasted Diced Tomatoes
6 cups crushed red tomatoes
3 (11.5 oz) cans V-8 (reduced sodium)
1 (40.5 oz) can Dark Red Kidney Beans
2 (15 oz) cans Navy Beans
3 tsp vinegar
4.5 tsp sea salt
2 tsp ground black pepper (restaurant grade, not too fine)
3 tsp Italian seasoning
3 tsp Basil
1.5 tsp Thyme

1 pound ditalini pasta (I used Davinci, because that’s what I had.)

Stock Pot:
Brown and drain meat. Add carrots, celery, onion, and garlic. Saute for about 10 minutes. Add beans, tomatoes, juice, and spices. Simmer for 45-50 minutes. Stir rather often. This stuck, at first, and I was worried it had burned.. but it didn’t. It gets thick at the bottom, real fast.

In separate pan, boil pasta to al-dente. (continue to simmer while cooking pasta.) Drain well. Add to soup. Simmer 10 minutes.

I serve it with shavings of Parmigiano-Reggiano. You only need a little and you can buy it at Sam’s to save $$ on it.

It makes a huge pot. Its about the same time to make a little or a lot.. I choose to fill the pot..

UPDATE: Even though, I tripled the liquid, the pasta still absorbs it and just keeps getting bigger.. so it still comes out thick, like chili, and not like soup. Its still very good. This is what I find, an hour later, as I prepare to put it away, but its still too hot:

Original Recipe:

http://www.recipezaar.com/recipe/print?id=17566

Olive Garden Pasta E Fagioli Recipe via kwout

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Pasta E Fagioli with venison

I’ve made this recipe, before, so I wanted to make more “broth.”

This is my version, based on the recipe, here, (original kwout’d below.) Most of my adjustments or changes are for what I have on hand, and that I’ve made this before.. both were just as good as the other.

4 pounds ground venison

1 medium sweet onion, diced
7 carrots, diced
4 stalks celery, diced
7 cloves garlic, minced

2 – (14.5 oz) cans Fire Roasted Diced Tomatoes
6 cups crushed red tomatoes
3 (11.5 oz) cans V-8 (reduced sodium)
1 (40.5 oz) can Dark Red Kidney Beans
2 (15 oz) cans Navy Beans
3 tsp vinegar
4.5 tsp sea salt
2 tsp ground black pepper (restaurant grade, not too fine)
3 tsp Italian seasoning
3 tsp Basil
1.5 tsp Thyme

1 pound ditalini pasta (I used Davinci, because that’s what I had.)

Stock Pot:
Brown and drain meat. Add carrots, celery, onion, and garlic. Saute for about 10 minutes. Add beans, tomatoes, juice, and spices. Simmer for 45-50 minutes. Stir rather often. This stuck, at first, and I was worried it had burned.. but it didn’t. It gets thick at the bottom, real fast.

In separate pan, boil pasta to al-dente. (continue to simmer while cooking pasta.) Drain well. Add to soup. Simmer 10 minutes.

I serve it with shavings of Parmigiano-Reggiano. You only need a little and you can buy it at Sam’s to save $$ on it.

It makes a huge pot. Its about the same time to make a little or a lot.. I choose to fill the pot..

UPDATE: Even though, I tripled the liquid, the pasta still absorbs it and just keeps getting bigger.. so it still comes out thick, like chili, and not like soup. Its still very good. This is what I find, an hour later, as I prepare to put it away, but its still too hot:

Original Recipe:

http://www.recipezaar.com/recipe/print?id=17566

Olive Garden Pasta E Fagioli Recipe via kwout

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/01/05/pasta-e-fagioli-venison/trackback/
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