2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
1. Brown the beef and drain the fat, then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours.
2. Add the pasta 30 minutes before eating. Serve with crusty warm bread. Note: if you do not have a large crock pot, cut the recipe in half.
3. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest.