Menu of the Month
PASTA FAGIOLI
| 1 pound | Bulk Italian sausage | |
½ pound |
|
Ground beef |
2 cups |
|
Chopped onion |
3 stalks |
|
Celery, sliced fine |
½ tsp |
|
Crushed garlic |
(1) 28 oz can |
|
Crushed tomatoes |
(1) 14.5 oz can |
|
Diced carrots w/ juice |
(1) 15 oz can |
|
Great northern beans, drained |
(1) 15 oz can |
|
Red kidney beans, drained |
(1) 14.5 oz can |
|
Petite diced tomatoes |
8 oz |
|
V-8 juice |
8 oz |
|
Tomato sauce |
½ cup |
|
Red wine |
1 cup |
|
Water |
1 tsp |
|
Ground oregano |
1 tsp |
|
Ground basil |
½ tsp |
|
Ground thyme |
½ tsp |
|
Paprika |
½ tsp |
|
Salt |
1 TB |
|
Balsamic vinegar |
2 cups |
|
Dry ditalini pasta |
|
|
Pepper to taste |
Boil pasta in a large dutch oven. Drain and set aside.
In large dutch oven, cook sausage and beef. Remove meat from pan and retain drippings (need approx 2 tablespoons)
Add onion and celery. Saute for about 12 minutes.
Add garlic and sauté 2 minutes, being careful not to burn.
Add meat back to pot.
Add rest of ingredients, except pasta.
Simmer for at least an hour.
Add pasta, simmer for at least another 15-20 minutes.
ITALIAN PANINI
½ cup |
|
Butter, softened |
¼ cup |
|
Grated parmesan |
8 slices |
|
San Francisco Sour Dough Bread |
8 slices |
|
Cotto salami |
8 slices |
|
Beef bologna or olive loaf |
8 slices |
|
Mortadella |
8 slices |
|
Provolone or swiss cheese |
16 slices |
|
Genoa salami |
4 TBS |
|
Creamy Caesar dressing |
4 TBS |
|
Italian dressing |
Mix butter with parmesan cheese. Set aside.
Spread 4 slices of bread with 1 TBS each of Caesar dressing.
Top each slice of bread with 2 slices each of cotto salami, bologna, mortadella, and cheese.
Top cheese with 4 slices of genoa salami.
Spread 1 TBS Italian dressing on each of the remaining 4 slices of bread.
Top each meat covered bread slice with remaining bread.
Spread outside top slice of each sandwich with 1 TBS of butter mixture. Flip sandwiches over and spread bottom sides with butter as well.
Heat skillet, griddle or panini grill.
Cook sandwiches on one side until nicely browned.
Flip sandwiches and brown other side.
Let sit for a minute for cheese to set, slice sandwiches in half.
Serve sandwiches with a bowl of Pasta Fagioli.
Top soup with grated parmesan cheese, if desired.
