Part 1 Part 2 Olive Garden Pasta E Fagillio 1 pound ground beef 1 small/medium onion, diced (1 cup) 2-3 large carrots, julienned (1 cup) 3 stalks celery, diced (1 cup) 2 cloves, minced, or one heaping spoonful of minced garlic from a jar 2 14.5 ounce cans diced tomatoes 1 15 ounce can red kidney beans (with liquid) 1 15 ounce can great northern beans (with liquid) 1 15 ounce tomato sauce - then fill a can of water and add 1 12 ounce can V-8 juice 1 tablespoon white vinegar 1 teaspoon oregano and basil ½ teaspoon black pepper and thyme Full hand twice or under 1/3 cups ditali pasta Brown the ground beef and onion in a large saucepan or pot over medium heat. Drain off most of the fat. Add carrots, celery, and garlic. Sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 30 minutes to 1 hour. 5 or 10 minutes before you are ready to eat, add the pasta to the large pot of soup. Simmer for 5 to 10...