OLIVE GARDEN PASTA E FAGIOLI

By Jaxson

Ingredients

• 3 TSP OIL
• 2 PDS GROUND BEEF
• 12 OZ ONION, CHOPPED
• 14 OZ CARROTS, SLIVERED
• 14 OZ CELERY, DICED
• 48 OZ TOMATOES, CANNED, DICED
• 2 CUPS COOKED RED KIDNEY BEANS
• 2 CUPS COOKED WHITE KIDNEY BEANS
• 88 OZ BEEF STOCK
• 3 TSP OREGANO
• 2 1/2 TSP PEPPER
• 5 TSP PARSLEY (FRESH CHOPPED)
• 1 1/2 TSP TABASCO SAUCE
• 48 OZ SPAGHETTI SAUCE
• 8 OZ DRY PASTA SHELL MACARONI OR OTHER PASTA

Details

Servings 9

Preparation

Step 1

SAUTE BEEF IN OIL IN LARGE 10 QT POT UNTIL BEEF STARTS TO BROWN. ADD ONIONS, CARROTS, CELERY, AND TOMATOES AND SIMMER FOR ABOUT 10 MINUTES. DRAIN AND RINSE BEANS AND ADD TO THE POT. ALSO ADD BEEF STOCK, OREGANO, PEPPER, TABASCO, SPAGHETTI SAUCE, AND NOODLES. ADD CHOPPED PARSLEY. SIMMER UNTIL CELERY AND CARROTS ARE TENDER, ABOUT 45 MINUTES.