Pasta E Fagioli with venison

pastafagioli

2 pounds ground venison

1 medium sweet onion, diced
7 carrots, diced
4 stalks celery, diced
7 cloves garlic, minced

2 – (14.5 oz) cans Fire Roasted Diced Tomatoes
6 cups crushed red tomatoes
3 (11.5 oz) cans V-8 (reduced sodium)
1 (40.5 oz) can Dark Red Kidney Beans
2 (15 oz) cans Navy Beans
3 tsp vinegar
4.5 tsp sea salt
2 tsp ground black pepper (restaurant grade, not too fine)
3 tsp Italian seasoning
3 tsp Basil
1.5 tsp Thyme

1 pound ditalini pasta (I used Davinci, because that’s what I had.)

Stock Pot:
Brown and drain meat. Add carrots, celery, onion, and garlic. Saute for about 10 minutes. Add beans, tomatoes, juice, and spices. Simmer for 45-50 minutes. Stir rather often. This stuck, at first, and I was worried it had burned.. but it didn’t. It gets thick at the bottom, real fast.

In separate pan, boil pasta to al-dente. (continue to simmer while cooking pasta.) Drain well. Add to soup. Simmer 10 minutes.

I serve it with shavings of Parmigiano-Reggiano. You only need a little and you can buy it at Sam’s to save $$ on it.

It makes a huge pot. Its about the same time to make a little or a lot.. I choose to fill the pot..

*blog post*

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