New Haven Pasta E Fagioli

• 1 lb lean ground beef
• 1 lb Italian sausage
• 3 carrots, chopped
• 1 garlic clove, minced
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
• 2 12 cups tomato and basil pasta sauce
• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 (16 ounce) can kidney beans, drained and rinsed
• 3 (14 ounce) cans nonfat beef broth
• 2 teaspoons oregano, dried
• 1 teaspoon italian seasoning, dried
• 12 teaspoon fennel seed
• 2 teaspoons black pepper, ground
• 5 teaspoons parsley, dried
• 1 pinch crushed red pepper flakes
• 8 ounces ditalini, cooked and drained

1. Brown meat in a large skillet; drain fat.
2. Add to 6 qt crockpot with everything except pasta.
3. Cook on low for 7 - 8 hours.
4. During last 20 minutes on low, add cooked pasta.
5. Notes: Substitute small shells or 7oz box of dried mini ravioli w/ cheese for ditalini.
6. Have an extra can of beef broth around in case soup is too thick after adding pasta.

lean ground beef, italian sausage, carrots, garlic, onion, stalks celery, tomatoes, tomatoes, tomato, cannellini beans, kidney beans, nonfat beef, oregano, italian seasoning, fennel seed, black pepper, parsley, red pepper, ditalini

Taken from www.food.com/recipe/new-haven-pasta-e-fagioli-360339 (may not work)