1-1/2 teaspoon oil
1 pound ground beef
6 ounce onion, chopped
7 ounce carrots, slivered
7 ounce celery, diced
24 ounce tomatoes, canned, diced
1 cup red kidney beans
1 cup white kidney beans
44 ounce beef stock
1-1/2 teaspoon oregano
1-1/4 teaspoon pepper
2-1/2 teaspoon parsley (fresh, chopped)
3/4 teaspoon Tabasco sauce
24 ounce spaghetti sauce
4 ounce dry pasta shell macaroni; or other pasta
Sauté beef in oil in 6 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 min.
Makes 4-1/2 quarts