1½ tsp. olive oil
1 lb. ground beef
¾ to 1 c. onion
¾ to 1 c. carrot; slivered/julienned
¾ c. celery; diced
24 ounces of tomatoes; canned and diced
1 can(15 ounces) red kidney beans
1 can(15 ounces) white kidney beans
44 ounces of beef stock (although beef broth will do)
1½ tsp. oregano
1¼ tsp. pepper
2½ tsp. parsley; fresh chopped (dried parsley works, too)
¾ tsp. tabasco sauce (adjust to your preference)
24 ounces spaghetti sauce
½ to ¾ c. dry pasta shell macaroni; or other pasta
1. Saute beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes– Simmer for 10 minutes.
2. Drain and rinse beans and add to pot.
3. Add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles to pot. Stir. Continue to add parsley.
4. Simmer until celery and carrots are tender, about 45 minutes.
Double the recipe for larger families!
Enjoy with garlic bread sticks.