Hearty Pasta e Fagioli

with Barilla® Elbows and Traditional Tomato Sauce

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Ingredients for 16 servings
  • 1 box Barilla® Elbows
  • 1 jar Barilla® Traditional Tomato Sauce
  • 5 tablespoons olive oil, divided
  • 1 pound chuck roast, diced
  • 1 medium-sized onion
  • 3 garlic cloves, chopped
  • 1 1.25-ounce packet chili seasoning
  • 2 tablespoons apple cider vinegar
  • 2 cups beef stock
  • 2 cups water
  • 2 7-ounce cans green chilies, chopped
  • 2 16-ounce cans great northern beans, drained
  • Salt and black pepper to taste
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  • In a medium-sized sauce pan heat 2 tablespoons oil. Season meat with salt and pepper, add to the pan and brown on all sides until cooked through. Remove meat from the pan and set aside.
  • In the same sauce pan add 2 tablespoons oil, onions, garlic and spices; cook gently over medium heat for 3-4 minutes until onions soften.
  • Add cider vinegar and cook for an additional minute.
  • Add Marinara sauce, beef, stock, water and green chilies. Bring mixture to a boil then reduce to a simmer and cook for 45 minutes.
  • Once the meat is tender, add beans and heat through.
  • Cook pasta according to package directions. Drain pasta and toss with remaining oil.
  • Stir in pasta and top with your favorite garnishes.
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