|
2 tsp |
Dried Oregano |
|
2 tsp |
Olive oil |
|
1 lb |
Ground Beef |
|
1 |
Large onion, chopped |
|
2 cups |
Carrots, chopped |
|
2 cups |
Celery, chopped |
|
1/2 cups |
Instant bullion |
| Hot water | |
| 2 tsp | Dried oregano |
| 1 tsp | Pepper |
| 2 - 3 tbsp | Parsley |
| 1 tsp | Tabasco |
| 6 cups | Chunky marinara sauce |
| 1 can | Kidney beans |
|
2 cups |
Cooked small pasta shells |
1. Heat oil in large kettle.
2. Crumble in ground beef and cook, stirring frequently.
3. Add onion, carrots, and celery. Simmer, stirring frequently for about 10 minutes.
4. Dissolve bullion in 1 cup hot water.
5. Add bullion water, oregano, pepper, parsley, Tabasco, and marinara sauce to beef. Cover and simmer for 15 minutes.
6. Add 1/2 cup hot water or enough for desired consistency. Cover and simmer about 30 minutes.
7. Add drained beans.
8. Heat and stir in pasta before serving.