Friday, November 16, 2007
A good meal...
On the menu for today is Pasta e Fagioli and Savory Cheese Rolls. Both are simple to make and both please my family.
Pasta e fagioli
1 pound ground beef
1 tablespoon olive oil
2 ribs celery, chopped
1 small onion, chopped
1 cup shredded carrots, about 2 large
2 cups dried shell pasta
2 14.5-ounce cans beef broth
2 14.5-ounce cans diced tomatoes, undrained
28 ounces spaghetti sauce
1 16-ounce can dark red kidney beans, drained well
1 tablespoon Italian seasoning
1/2 teaspoon Tabasco sauce, optional
3 tablespoons chopped fresh parsley or 1 tablespoon dried
1 teaspoon garlic salt
Saute beef in large Dutch oven over medium-high heat until browned.
Drain and set aside. Heat olive oil in same pot and add celery, onion and carrots. Saute 5 minutes, until vegetables are tender.
Meanwhile, boil pasta according to package directions. Drain and set aside.
Return beef to pot. Add remaining ingredients and bring to a boil.
Reduce heat and simmer 20 minutes. Stir in pasta and serve.
Makes 12 servings.
Savory Cheese Rolls
1 cup plus 2 T luke warm water
3 cups bread flour
1/3 cup grated parmesan cheese
2 T dry milk
2 T sugar
2 t Italian seasoning
1 1/4 t salt
2 t yeast
For bread machine- Measure all ingredients out and place in your bread machine in the order recommended by the manufacturer. Set on "dough" cycle. When finished, divide dough into even pieces, roll into desired shape and let rise for 30 minutes. Bake at 350 degrees for 20-25 minutes until the tops of the rolls are golden brown.