2 pounds ground beef
6 cans (14-1/2 ounces each) beef broth
2 cans (28 ounces each) diced tomatoes, undrained
2 jars (26 ounces each) spaghetti sauce
3 large onions, chopped
8 celery ribs, diced
3 medium carrots, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
2-1/2 teaspoons pepper
1-1/2 teaspoons hot pepper sauce
8 ounces uncooked medium pasta shells
5 teaspoons minced fresh parsley
1. In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano,
pepper and pepper sauce.
2. Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
TOTAL TIME: Prep: 40 min. Cook: 40 min. YIELD: 24 servings (7-1/2 quarts).