Pasta Fagioli

• 2 tsp. oil
• 2/3 pound ground beef
• 5 oz. onion, chopped
• 5 oz. carrots, slivered
• 1 (16 oz.) can diced tomatoes
• 2/3 Cup red kidney beans
• 2/3 Cup white kidney beans
• 29 oz. beef stock
• 1 tsp. oregano
• 3/4 tsp. pepper
• 1 2/3 tsp. fresh chopped parsley
• 1/8 tsp. Tabasco sauce
• 16 oz. spaghetti sauce
• shell macaroni

1. Saute beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot.
2. Add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts.

oil, ground beef, onion, carrots, tomatoes, red kidney beans, white kidney beans, beef stock, oregano, pepper, fresh chopped parsley, tabasco sauce, spaghetti sauce, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82242 (may not work)