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3 teaspoons oil 2 pounds ground beef 12 ounces onion , chopped 14 ounces carrots , slivered 14 ounces celery , diced 48 ounces tomatoes , canned, diced 2 cups cooked red kidney beans 2 cups cooked white kidney beans 88 ounces beef stock 3 teaspoons oregano 2 1/2 teaspoons pepper 5 teaspoons parsley , (fresh chopped) 1 1/2 teaspoon Tabasco sauce 48 ounces spaghetti sauce 8 ounces dry shell pasta , or other pasta Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley.
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!). Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less.