OLIVE GARDEN’S PASTA FAGIOLI
Ann Richardson
Yield: 10–12 servings

2 teaspoons extra virgin olive oil
1 pound ground beef
1/2 pound Italian sausage
1 large onion, chopped
3–4 cloves garlic, minced
2 cups diced celery
2 cups diced carrots
1/2 cup instant beef bouillon granules or beef base
2 teaspoons dried oregano
1 teaspoon coarsely ground black pepper
3 tablespoons chopped fresh parsley
1 teaspoon hot red pepper sauce
6 cups canned chunky pasta sauce
1 15–16 ounce can red kidney beans
1 15–16 ounce can cannellini beans
1 to 1-1/4 cups small salad macaroni (Maccheroncelli)

Heat oil in a large soup pot. Add beef and sausage, stirring to break up the meat. Cook until it begins to brown. Add onion, garlic, carrots, and celery. Simmer 10 minutes. Dissolve bouillon in 1 cup boiling water. Add bouillon, oregano, black pepper, parsley, pepper sauce, and pasta sauce to the soup pot. Simmer about 10 minutes. (Cooking may be stopped at this point to refrigerate or freeze if desired.) While sauce is cooking, bring water to boil in a separate pot and cook pasta al dente. Drain and reserve. Add 3 to 4 cups water to soup base or enough to achieve desired consistency. Simmer 30 minutes before adding beans and pre-cooked pasta just before serving.