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Il Maiale Pasta e Fagioli

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
  • 3 /12 quarts vegetable cocktail juice (like V-8)
  • 1/4 cup white vinegar
  • 1 1/2 TBL salt
  • 1 1/2 TBL oregano dried
  • 1 1/2 TBL basil dried
  • 1 1/2 TBL black pepper ground
  • 1 1/2 TBL thyme dried
  • 1 pound ditali pasta dry
  • Water

Method

  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.

Cooling CCP:
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.

Reheating CCP:
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.


Servings: 50
Portion Size: 1 cup
Food Exchanges: 2 bread; 2 meat; 2 vegetable

Calories (kcal.)............ 395
% Fat....................... 28.8%
% CHO..................... 47.1%
% Protein.................... 24.1%
Total Fat (g)................... 13
Saturated Fat (g)............... 5
Cholesterol (mg)............. 41
CHO (g)....................... 47
Fiber (g)..................... 11
Protein (g)........................ 24
Sodium (mg).................... 676
Calcium (mg)..................... 122
Vitamin C (mg)..................... 34
Vitamin A (RE)................... 370