Ingredients
2 pounds ground beef6 cans (14-1/2 ounces each) beef broth2 cans (28 ounces each) diced tomatoes, undrained2 jars (26 ounces each) spaghetti sauce3 large onions, chopped8 celery ribs, diced3 medium carrots, sliced1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained3 teaspoons minced fresh oregano or 1 teaspoon dried oregano2-1/2 teaspoons pepper1-1/2 teaspoons hot pepper sauce8 ounces uncooked medium pasta shells5 teaspoons minced fresh parsley
Preparation
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef and drain off grease. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
