| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Beef, Italian, Pasta, Soups |
20 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Oil |
| 1 |
lb |
Ground beef |
| 6 |
oz |
Onion; chopped |
| 7 |
oz |
Carrots; slivered |
| 7 |
oz |
Celery; diced |
| 24 |
oz |
Tomatoes;diced-canned |
| 15 |
oz |
Red kidney beans; canned |
| 24 |
oz |
White kidney beans; canned |
| 44 |
oz |
Beef stock |
| 1 1/2 |
ts |
Oregano |
| 1 1/4 |
ts |
Black pepper |
| 2 1/2 |
ts |
Parsley; fresh chopped |
| 3/4 |
ts |
Tabasco sauce |
| 24 |
oz |
Spaghetti sauce |
|
|
Pasta noodles of choice |
INSTRUCTIONS
Saute beef in oil in a 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. Simmer until celery and
carrots are tender, about 45 minutes. Makes 9 quarts.
Recipe by: Unknown - But Tried and True
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
terryw@ix.netcom.com on Sep 20, 1997
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