1 lb. ground beef
1 / 2 TBSP olive oil
3 / 4 cup onions, chopped
1 cup carrots, sliced thin (about 3 carrots)
1 cup celery, diced (about 3 stalks)
1 (14-oz) can diced tomatoes
1 (14-oz) can red kidney beans
1 (14 oz) can white kidney beans
2 (14 oz) cans beef broth ( I used low sodium)
1 / 2 TBSP dried oregano
1 tsp. black pepper
Dash of Tabasco sauce
26-oz. jar spaghetti sauce
4 oz. small shell pasta
1 TBSP chopped fresh parsley | | Saute the beef in the oil in a Dutch oven pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add beef broth, oregano, black pepper, Tabasco sauce, spaghetti sauce and the pasta. Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes.
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