Ingredients
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2 lbs lean ground beef
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2 -3 tablespoons minced fresh garlic
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2 large celery ribs, finely diced
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1 tablespoon dried oregano (or to taste)
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1 tablespoon dried chili pepper flakes (or to taste)
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1/2 cup grated parmesan cheese (can use more!)
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3 large carrots, peeled and sliced
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2 (28 ounce) cans diced tomatoes (undrained)
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10 cups beef broth
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1 (14 ounce) can white kidney beans, drained
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2 tablespoons chopped fresh parsley
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5 cups pasta sauce (use your own favorite brand)
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1 (10 ounce) box frozen spinach (can use 2 boxes)
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8 ounces small shell pasta
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seasoning salt (or use white salt)
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pepper
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Tabasco sauce (to taste)
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2 medium onions, chopped
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1 (14 ounce) can red kidney beans, drained
Instructions
- In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
- Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
- Season with salt and pepper and Tabasco (if using).
- Ladle into bowls and top with more Parmesan cheese.