Pasta e Fagioli and Patio Herb Bread

These are two of my favorite recipes, and since today is a drizzly, rather cool day here in Maine, I've got the pasta simmering on the stove for tonight's supper. 

I got the recipe for the pasta at Allrecipes.com; the Patio Herb Bread was featured in one of the weekly Kovels' Antiques e-newsletters. Ken especially raves about the Pasta e Fagioli. It seems to be a "man's recipe," if there is such a thing. But I love it, too. It's the blend of spices that especially appeal to me.

Pasta e Fagioli (I halve or one-third this recipe, or we'd be eating it for weeks)

3 lbs. lean ground beef

1/2 c. olive oil

4 c. chopped onion

2 c. chopped celery

2 (4.5 oz.) jars minced garlic (I use fresh garlic, 4-5 cloves)

1 t. coarsely ground black pepper

8 (14.5 oz) cans beef consommé (I use 4 c. water into which I dissolve 5-6 beef bouillon cubes)

1 28-oz. can crushed tomatoes

1 (6 oz.) can tomato paste (I use 1/3 can and freeze the rest)

2 1/2 t. dried thyme

2 1/2 t. dried basil (Oh, man, do I LOVE basil! Sorry.)

2 1/2 t. dried oregano

2 T. dried parsley

2 c. ditalini pasta

2 (15 oz.) cans dark red kidney beans, drained and rinsed

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.

In the same pot, heat the olive oil. Cook onion, celery, garlic, and black pepper until vegetables are tender, about 10 minutes. Stir in beef broth, crushed tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley. Cover, reduce heat, and simmer 1 hour. 

Stir in the beef and simmer 15 minutes. Stir in the pasta and cook al dente, about 8-10 minutes. Stir in the beans and heat through, 10-15 minutes.

Patio Herb Bread

This recipe is so easy, it's almost embarrassing. When I call it "homemade bread," I feel I'm giving myself too much credit. It's tasty and delicious and no one would guess how little effort goes into it.

2 c. warm water

2 pkgs. (or 2 T.) dry yeast

2 T. sugar

2 t. salt

2 T. soft butter (I use olive oil or canola oil)

1 T. dried rosemary

4 1/2 c. all-purpose flour

Sprinkle yeast over water in bowl of electric mixer. Stir. Add sugar, salt, oil, rosemary, and 3 c. flour. Beat low speed to blend. Beat medium speed 2 minutes. Beat in rest of flour with wooden spoon.

Cover with waxed paper and towel. Let rise 45 minutes until double. Preheat oven 375 degrees. Lightly grease 1 1/2 or 2 quart casserole dish. Stir down batter with wooden spoon. Beat hard 1/2 minute (with spoon). Pour into greased dish. Bake 55-60 minutes until browned. Remove from dish onto wire rack to cool. Cut in wedges.

(I usually stir down the dough every 20 minutes or so, 3-4 times, rather than stirring it down just once.)

Um-mmm. Good.