Olive Garden Pasta E Fagioli
INGREDIENTS
- 3 tsp. Oil
- 2 lbs. Ground Beef
- 12 oz. Onion; chopped
- 14 oz. Carrots; slivered
- 14 oz. Celery; diced
- 48 oz. Tomatoes; canned, diced
- 2 C. cooked Red Kidney Beans
- 2 C. 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
DIRECTIONS
- 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 pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Add chopped parsley. Simmer until vegtables are tender, about 45 minutes.