Pasta e Figioli

Pasta e FigioliThis recipe is no joke – it absolutely makes 10-12 servings. I ended up freezing two separate serving for use a later date.

Either way the dish is hearty and warming. I’m looking forward to having it again this winter!


Makes 10-12 servings
  • 1lb  ground beef (or turkey)
  • 1 small onion, finely diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (large)
  • 2 cans tomato sauce
  • 2 cans beef broth
  • 1 can red kidney beans, with liquid
  • 1 can cannelloni beans, with liquid
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup apple juice
  • 8 oz ditalini pasta
  • Parmesan cheese or mozzarella
  • Salt and pepper to taste

1. Brown ground beef until cooked, season with salt & pepper. Drain then add to a large crockpot. Add the veggies, broth, beans, and spices to the crockpot
2.  Cover and cook on LOW for 6-8 hours
3.  Add in apple juice
4.  Just before you’re ready to eat, cook pasta in salted boiling water until al dente.  Drain, add pasta to the crockpot
5. Cook for about 5-10 minutes
6.  Salt and pepper to taste
7.  Ladle into bowls and top with preferred cheese

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