Ingredients
2 tsp. olive oil
1 lb. ground beef
1 large onion
2 c. slice celery
2 c. sliced carrots
Hot water
1/2 c. instant bouillon granules
2 tsp. black pepper
3 T. fresh chopped parsley
1 tsp. hot red pepper sauce
6 c. chunky pasta sauce (Use two 1 lb. 10 oz. jars of Ragu Chunky Garden Style Super Vegetable Primavera, or something similar)
1 (15-16 oz.) can drained and rinsed white kidney beans (also called cannelloni beans)
1 (15-16 oz.) can drained and rinsed red kidney beans
2 c. cooked pasta (macaroni or small shells)
Preparation
Heat oil in large skillet or soup pot over medium-high heat. Add beef and saute, stirring to break up, about 5 minutes, or until beef loses pink color. Add onion, carrots, and celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir bouillon mixture, oregano,black pepper, parsley, pepper sauce and pasta sauce in skillet. Simmer 10 minutes. dd. 6 cups or the 2 Ragu jars filled with water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. Makes about 1 gallon. It makes A LOT! Use a big soup pot.
