Jacey’s Pasta E Fagioli

By Jacey Huffman

 

 

3 t olive oil         

2 lb ground beef

12 oz onion chopped

14 oz carrots slivered

14 oz celery diced

48 oz canned diced tomatoes

2 C red kidney beans

2 C white beans (great northern)

88 oz beef stock

3 t oregano

2- ½ t pepper

5 t parsley fresh

1-2 t Tabasco sauce

48 oz spaghetti sauce (prego)

8 oz dry pasta (small shell or soup)

 

Saute beef in oil in large 10 qt pot along with onion, carrots, and celery.  Saute until browned and vege’s are semi soft.  Add the rest of the ingredients and simmer for 45 mins.  Add pasta and simmer for 15 more minutes.

 

Makes 9 quarts so cut recipe in half for smaller crowds.