A LITTLE MORE NORTHERN ITALIAN COOKING...

Pasta e Fagioli...

3 teaspoons Olive Oil / 1 1/2 teaspoon OO

2 pounds Ground beef / 1 lb ground beef

12 ounces Onion; chopped / 1/2 white onion

14 ounces Carrots; slivered / 2 carrots, sliveres

14 ounces Celery; diced / 2 stalks celery

48 ounces Tomatoes; canned, diced / 1 large can chopped tomatoes

2 cups cooked Red Kidney beans / 1 small can

2 cups cooked Canellini beans / 1 small can

88 ounces Beef stock / 44 ounces beef stock

3 teaspoons Oregano / 1 1/2 teaspoon Oregano

2 1/2 teaspoons Pepper / 1 teaspoon pepper

5 teaspoons Parsley; (fresh chopped) / 2 1/2 tea parsley

6 Basil leaves chopped/ 3 leaves

1 1/2 teaspoon Tabasco sauce / dash of tabasco

12 ounces Spaghetti sauce / 6 oz spaghetti sauce

8 ounces dry pasta Shell macaroni; or other pasta/ 4 oz pasta

Parmesan

Optional: A little garlic to taste

1 cup of good white wine (add when you add the stock)

Method...

Brown the ground beef & set aside;

Lightly saute the onion, carrots & celery. In a large pot, add the ground beef & sauted vegies to the chopped tomatoes, spaghetti sauce and the beef stock, the pepper, oregano, basil & tabasco sauce.

Cook over medium heat for 20 to 30 minutes

Add the beans (drain well & rinse) and the pasta. Cook aditional 10 to 15 minutes. Add the parsley, parmesan cheese & serve.

I go a litttle bit lighter on the spaghetti sauce & add more beef stock as needed. I like it a little thinner. Being from the south, I like my food cooked a bit longer so, if you wish, increase the cooking time - I do! Lily....

I given you 1/2 recipe infor too (after the /'s)