Il Maiale Pasta E Fagioli - Healthier VersionPork Foodservice
3 pounds pork sausage crumbles (fully cooked)
3 cups onions (diced)
4 cups carrots (julienne)
4 cups celery (diced)
1/2 cup garlic (minced)
1 cup parsley (fresh, washed, finely chopped)
2 1/2 quarts tomatoes (canned, diced)
48 ounces red kidney beans (canned, with liquid)
46 ounces white beans (canned, with liquid)
30 ounces black beans (canned, with liquid)
46 ounces tomato sauce (canned)
3 quarts vegetable juice cocktail (no added salt, like V-8 brand)
1/4 cup vinegar
1 1/2 tablespoons oregano (dried)
1 tablespoon basil (dried)
1 tablespoon black pepper (ground)
1 tablespoon thyme (dried)
1 pound ditali pasta
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1Place sausage crumbles, onion, carrots, celery and garlic in large pot or steam-jacketed kettle.
2Sauté over medium-high heat for about 10 minutes.
3Add spices, tomatoes beans, tomato sauce, V-8, and parsley to the meat mixture. Stir carefully.
4Reduce heat to medium and bring the mixture to a simmer.
5Reduce heat and simmer, covered, for approximately 1 hour. Stir occasionally as needed, but do not over stir.
6Cook pasta according to package instructions.
7Drain pasta in a colander and rinse with cold water. Drain well.
8Add pasta to the meat/bean mixture and bring it to a simmer.
9Place the mixture in serving pans and hold at 140° Fahrenheit or higher to serve.
10Pour mixture into 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
11Reheat product to 165° Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140° Fahrenheit or higher to serve.