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Copycat Olive Garden Pasta e Fagioli

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Serves 6-8; 30 minutes

INGREDIENTS

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  • 1 lb lean ground beef
  • 1 yellow onion, finely chopped
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans beef broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 teaspoons granulated sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 oz dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • Parmesan cheese, freshly grated, for serving
  • Kosher salt and freshly ground black pepper, to taste

PREPARATION

  1. Brown ground beef in a large pot over medium-high heat.
  2. When beef is almost cooked through, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. Add garlic and cook 1 minute more.
  3. Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and thyme. Bring to a boil, cover, and reduce heat to medium-low.
  4. Let simmer 5 minutes, stir in ditalini pasta, and continue cooking until vegetables are soft and pasta is al dente, about 10 minutes more.
  5. Add beans, season to taste with salt and pepper, and thin with more water, if desired.
  6. Serve with Parmesan cheese and enjoy!

Recipe adapted from Cooking Classy & 12 Tomatoes

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