My friend posted the following recipe on her family blog oh about 2 years and every time I want to make it I scroll through her blog on the hunt for it. Well I decided enough is enough of that time waster(though I love to look at her cute families faces, I like to look at their current faces of now and not then) and am posting it here on my blog so I can have it available for me here and to share this oh so yummy favorite of our family. Thank You Brook!!!
It makes a ton so you might want to cut the recipe in half. I make the whole thing and freeze part and give some to our Grandmas too!!!
Olive Garden Pasta E Fagioli
2 lb. Ground beef
1 1/2 cups onion; diced
1 3/4 cups carrots; chopped
1 3/4 cups celery; diced
3 cans diced tomatoes (each can 14.5 oz.)
1 can red kidney beans
1 can great northern beans
88 oz. beef stock (this is a little less than 3-32 oz broth containers)
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. parsley (freshly chopped)
1 1/2 tsp. Tabasco sauce (see note at bottom)
45 oz. Spaghetti sauce
8 oz. small shell macaroni; or pasta of choice
Brown beef and drain off fat. Add onions, celery and tomatoes and simmer for 10 minutes. Drain and rinse beans and then add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until carrots and celery are tender, about 45 minutes.