Pasta E Fagioli Al Tenore: Tenor's Pasta And Beans
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
67
Spice
43
Sweetness
47
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
450 g
Sweet Italian Sausage450 g
Bacon450 g
Ground Beef2 stalks
Celery (diced)2 cloves
Garlic (chopped very fine)4 cups
Chicken1 tsp
White Pepper1 tsp
Ground Thyme (dried)1 tsp
Dried Rosemary2 tsps
Dried Basil1.5 cups
Ditalini (12 ounces)1 cup
Orzo (cooked)Directions:
1
Place a large, heavy soup pot, over medium heat
2
Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes
3
Remove sausages to a plate and let cool
4
Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces
5
Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary
6
When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes
7
Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly
8
Add the stock and skim (recommend use of a gravy separator) to remove excess fat
9
Continue to cook at a simmer for about 10 to 15 minutes
10
In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth
11
Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs
12
After 5 minutes, add the pasta and simmer for 20 minutes
13
Add the orzo and carrots and simmer for an additional 10 minutes
14
Add more water or stock if necessary to produce a thick stew like consistency
15
Serve with grated Parmigiano and chopped basil