“I’ve been making this at least once a week for the past month! I can’t seem to keep it in the house. I’ve passed the recipe along to a few friends and they have the same problem, haha.”
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INGREDIENTS:
Two pounds of ground beef
One sliced onion and three chopped carrots
Four celery stalks, chopped
Two 28-oz cans of diced, undrained tomatoes
One 16-oz can of washed and drained red kidney beans
One 16-oz can of washed and drained white kidney beans
Three 10-oz cans of beef stock
Three teaspoons of oregano
Two teaspoons of pepper
Five teaspoons of parsley
One teaspoon of optional tabasco sauce
One 20-oz jar of spaghetti sauce
Eight ounces of spaghetti
INSTRUCTIONS:
Add the beef, pasta, and all other ingredients to a crock pot after browning and draining the fat. Cook for 7β8 hours on low or 4β5 hours on high. 30 minutes prior to eating, add the pasta. Serve with warm, crusty bread! Note: divide the recipe in half if you donβt have a large crock pot. Additionally, pasta fagioli freezes really well, so you may prepare a large quantity and store the remainder! Have fun, everyone.
