PASTA E FAGIOLI
1 pound Ground beef (good quality)
1/2 medioum onion, chopped
1 carrot, diced 1-2 stalks celery, diced
1 can diced tomatoes
1 can red kidney beans
1 can canneloni beans
32 ounces beef stock
1 and 1/2 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley (fresh chopped)
1 teaspoon Tabasco sauce
1 can (26.5 oz) spaghetti sauce 8 ounces dry pasta
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 the pot.
Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.
Add chopped parsley.
Simmer until celery and carrots are tender, about 30-45 minutes.
Note: this does not have celery in it. I hunted for celery at 2 different stores and could not find it. I never knew celery could be out of season.
Oh, also, the photo quality isn't all that great. I took these with my cell phone. Pure laziness on my part for not going and getting my camera. Hey, I was hungry. What can I say?