INGREDIENTS:
- 3 teaspoons
oil
- 2 pounds
ground beef
- 12 ounces
chopped onion
- 14 ounces
slivered carrots
- 14 ounces
diced celery
- 48 ounce
diced tomatoes
- 2 x 15
ounce cans red kidney beans
- 48 ounce
can white kidney beans
- 88 ounces
beef stock
- 3 teaspoons
oregano
- 2 ½
teaspoons black pepper
- 5 teaspoons
freshly chopped parsley
- 12 teaspoons
tabasco sauce
- 48 ounce
jar of spaghetti sauce
- 1pack
of shell or elbow macaroni noodles
|
METHOD:
- Sauté
beef in oil in a large 10 quart 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.
- Simmer
until celery and carrots are tender, about 45 minutes.
|