The house is quiet but the whirring of the dishwasher. You’d never know that just an hour earlier, the house was full of activity; laughter, conversation, and the hushed whispers of cousins sharing secrets.
At one point in the evening, I confided in my dad, “I love these get togethers.”
“Family is what it’s all about,” he answered.
That is why I started the tradition of a Fall Family Potluck.
We decided on an italian themed meal this year. Mom said that she thought it was the best menu we’ve ever had. It was definitely good. Very good.
There’s always so much leftover food. We’ll be having soup and salad for dinner again tomorrow night, but I’m not complaining. A night off from cooking is always welcome.
pasta e fagioli
|Prep time||30 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 15 minutes|
|Meal type||Main Dish, Soup|
- 3 teaspoons olive oil
- 2lb ground beef
- 12oz onion (chopped)
- 14oz carrots (slivered)
- 14oz celery (diced)
- 48oz tomatoes (canned, diced)
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans (also called cannellini)
- 88oz beef stock
- 3 tablespoons oregano
- 2 1/2 teaspoons pepper
- 5 teaspoons parsley (fresh, chopped)
- 1 1/2 teaspoon tobasco sauce
- 48oz spaghetti sauce (I used Ragu)
- 8oz dry pasta (I used wheat free fusilli)
The recipe makes 9 qts. Just cut the recipe in 1/2 for smaller crowds.
|saute beef in oil in 10 quart pot until beef starts to brown|
|add onion, carrots and celery and tomatoes and cook for about 10 minutes|
|drain and rinse beans and add to the pot|
|add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles|
|simmer until celery, carrots are tender|
My heart is filled to overflowing, and my stomach feels like it’s about to pop.
See you in class,