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PASTA E FAGIOLI

1 1/2 tsp. oil
1 pound ground beef
6 oz. onion, chopped
7 oz. carrots, slivered
7 oz. celery, diced
24 oz. tomatoes, canned, diced
1 cup red kidney beans
1 cup white kidney beans
44 oz. beef stock
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. parsley (fresh, chopped)
3/4 tsp. Tabasco sauce
24 oz. spaghetti sauce
4 oz. dry pasta shell macaroni; or other pasta

Saute beef in oil in 6 quart pot until beef starts to brown. Add
onions, carrots, celery and tomatoes and simmer for about 10 min.
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 min. Makes 4 1/2 quarts

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