BEST OLIVE GARDEN SLOW COOKER PASTA FAGIOLI

INGREDIENTS:

• 1 pound extra lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• ½ cup chopped celery
• 1 can (14 to 15 ounces) diced tomatoes with juice
• 1 can (14 to 15 ounces) kidney beans, rinsed and drained
• 1 can (14 to 15 ounces) white beans, rinsed and drained
• 4 cups beef broth
• 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
• 1-1/2 teaspoons oregano
• ¾ teaspoon hot pepper sauce (such as Tabasco)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
• ¼ cup chopped fresh parsley, optional for serving
• Grated Parmesan, optional for serving

DIRECTIONS:

• Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
• Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them …