pasta e fagioli, olive garden

2 lb ground beef
1 T olive oil
1 1/12 cup onions, chopped
2 cup sliced carrots
2 cup celery diced
1can 28 oz diced tomatoes
2 cups red kidney beans
2 cups white kidney beans
two 48 ounce beef broth
1 T dried oregano
2 t pepper
11/2 t tabasco sauce
3-16 ounce jars spaghetti sauce
8 ounce shell pasta
1 T plus 2 t chopped fresh parsley

saute beef in oil, till browns, add onions, carrots, celery and tomaroes and simmer for 10 min,
Drain and rinse beans and add to pot, add beef broth, oregano, pepper, Tabasco sause anspaghetti sauce and pasta. add chopped parsley and simmer untill carrots are tender, about 45 min. serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user WEZIER.