Ingredients
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3 teaspoons oil
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2 lbs ground beef
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14 ounces carrots, slivered
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14 ounces celery, diced
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48 ounces diced canned tomatoes
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2 cups white kidney beans
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88 ounces beef stock
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3 teaspoons oregano
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2 1/2 teaspoons pepper
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5 tablespoons fresh parsley, chopped
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1 1/2 teaspoons Tabasco sauce
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48 ounces spaghetti sauce
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8 ounces dry pasta shell macaroni
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12 ounces onions, chopped
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2 cups red kidney beans
Instructions
- Sauté beef in oil in large 10 quart pot until beef starts to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- 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 minute.
- NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.