Il Maiale Pasta E Fagioli

Pork Foodservice
18Ingredients
Calories
75Minutes

Ingredients

  • 6 pounds pork sausage crumbles (fully cooked)
  • 3 cups onion (diced)
  • 3 cups carrot (julienne)
  • 3 cups celery (diced)
  • 1/2 cup garlic (minced)
  • 3 quarts tomatoes (canned, diced)
  • 46 ounces red kidney beans (canned, with liquid)
  • 46 ounces white beans (canned, with liquid)
  • 46 ounces tomato sauce (canned)
  • 1/4 quart vegetable cocktail juice (like V-8)
  • 1/4 cup white vinegar
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons oregano (dried)
  • 1 1/2 tablespoons basil (dried)
  • 1 1/2 tablespoons black pepper (ground)
  • 1 1/2 tablespoons thyme (dried)
  • 1 pound ditali pasta
  • water

Directions

  1. Place in large pot or steam-jacketed kettle.
  2. Sauté over medium-high heat for about 10 minutes.
  3. Add these ingredients to the meat mixture.
  4. Stir carefully.
  5. Reduce heat to medium and bring the mixture to a simmer.
  6. Reduce heat and simmer, covered, for approximately 1 hour.
  7. Stir occasionally as needed, but do not over stir.
  8. Cook pasta according to package instructions.
  9. Drain pasta in a colander and rinse with cold water.
  10. Drain well.
  11. Add pasta to the meat/bean mixture and bring it to a simmer.
  12. Place the mixture in serving pans and hold at 140 degrees Fahrenheit or higher to serve.
  13. Pour mixture in 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 degrees Fahrenheit within 4 hours.
  14. Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140 degrees Fahrenheit or higher to serve.
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