Olive Garden Pasta E Fagioli

• 3 teaspoons oil
• 2 lbs ground beef
• 14 ounces carrots, slivered
• 12 ounces onions, chopped
• 14 ounces celery, diced
• 48 ounces diced canned tomatoes
• 2 cups red kidney beans
• 2 cups white kidney beans
• 88 ounces beef stock
• 3 teaspoons oregano
• 2 1/2 teaspoons pepper
• 5 tablespoons fresh parsley, chopped
• 1 1/2 teaspoons Tabasco sauce
• 48 ounces spaghetti sauce
• 8 ounces dry pasta shell macaroni

1. Saute beef in oil in large 10 quart pot until beef starts to brown.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
4. Simmer until celery and carrots are tender, about 45 minute.
5. NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

oil, ground beef, carrots, onions, celery, tomatoes, red kidney beans, white kidney beans, beef, oregano, pepper, fresh parsley, tabasco sauce, spaghetti sauce, pasta shell macaroni

Taken from www.food.com/recipe/olive-garden-pasta-e-fagioli-481 (may not work)