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Il Maiale Pasta e Fagioli - Healthier Version

Ingredients

  • 3 pounds pork sausage crumbles fully cooked
  • 3 cups onion diced
  • 4 cups carrots julienne
  • 4 cups celery diced
  • 1/2 cups 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 cocktail juice no added salt (like V-8 brand)
  • 1/4 cup vinegar
  • 1 1/2 TBL oregano dried
  • 1 TBL basil dried
  • 1 TBL black pepper ground
  • 1 TBL thyme dried
  • 1 pound ditali pasta dry
  • Water

Method

  1. Place sausage crumbles, onion, carrots, celery and garlic in large pot or steam-jacketed kettle.
  2. Sauté over medium-high heat for about 10 minutes.
  3. Add spices, tomatoes beans, tomato sauce, V-8, and parsley to the meat mixture.  Stir carefully.
  4. Reduce heat to medium and bring the mixture to a simmer.
  5. Reduce heat and simmer, covered, for approximately 1 hour.  Stir occasionally as needed, but do not over stir.
  6. Cook pasta according to package instructions.
  7. Drain pasta in a colander and rinse with cold water.  Drain well.
  8. Add pasta to the meat/bean mixture and bring it to a simmer.
  9. Place the mixture in serving pans and hold at 140° Fahrenheit or higher to serve.
Cooling CCP: Pour 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.
Reheating CCP: Reheat 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.


Servings: 50
Portion Size: 1 cup
Exchanges: 1 1/2 grain, 1 lean meat, 11/2 vegetable
 
Calories (kcal) ...219
% Fat ... 22.9%
% Carbohydrates ...53.9%
% Protein ...23.2%
Total Fat (g) ... 6
Saturated Fat (g) ... 2
Cholesterol (mg) ....19
Carbohydrates (g).... 30
Fiber (g) ...7
Protein (g)...13
Sodium (mg) ... 425
Calcium (mg)... 86
Vitamin C (mg) ... 26
Vitamin A (RE) ...4581