Pasta Fazool Mom’s Original Way

Germaine Sanders

Pasta Fazool is the kind of dish that tells a story. A traditional Italian peasant dish, it has countless variations shaped by the region, the family, and available ingredients. The one rule that seems to hold true is simple -- there must be pasta and beans!

I fondly call this Mom's Original Way. It is so much simpler than Pasta Fazool Mom's Way! Fun Fact: This version got me an A for a cooking project in Home Economics when I was in seventh grade.

Both are delicious but I have to admit, I like this one just a bit better.

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Total Time 45

Course Dinner, Lunch, Soups & Salads

Cuisine American, Latin

Servings cups

Equipment

1 large pot or Dutch oven

Ingredients

olive oil
1 66-ounce jar traditional tomato sauce
1 large onion, chopped
2 heaping tablespoons garlic, chopped
1½ pounds ground beef, 85% lean
3 15.5-ounce cans cannellini beans, do not drain
1 tablespoon oregano
2 tablespoons basil
pinch of hot pepper
½ box ditalini pasta, cook according to package directions or your favorite small pasta
parmesan cheese, for serving

Instructions

Cover bottom of a large pot or Dutch oven with olive oil.
To the pot add: chopped onion and 2 heaping tablespoons of chopped garlic. Sauté until soft about 10 to 15 minutes minutes.
While the onion and garlic are sautéing cook pasta according to package directions.
Once the onions and garlic are soft add ground beef. Break up meat while browning.
When meat is browned add: jar of sauce, 1 tablespoon oregano, 2 tablespoons basil, ⅛ teaspoon salt, and pinch of hot pepper. Combine well.
Then add undrained cannellini beans and cooked pasta. Combine and simmer for 5 minutes.

To Serve:

Sprinkle with parmesan cheese

Enjoy!

About the Author

Germaine, known affectionately as Gerry to her friends, is happily retired and enjoying life on her own terms. But if you know Gerry, you know that retirement certainly hasn’t meant slowing down -- especially when there’s a good meal to be made.

Gerry’s love of cooking was passed down through generations. Growing up, she learned the art of making incredible Italian food from her Belgian mother, who had learned from her Italian mother-in-law. This delicious family tradition didn’t stop with Gerry and was passed down to her daughters. She continues to cook, experiment, and create wonderful meals for the people she loves.

For Gerry, food has always been about more than what’s on the plate. It’s about family, tradition, bringing people together, and making sure no one ever leaves the table hungry. Her kitchen is where old recipes meet a little creativity -- and where some of her best memories continue to be made.