Olive Garden Pasta e Fagioli 2 teaspoons oil 2/3 pound ground beef 5 ounces onion, chopped 5 ounces carrots, slivered 5 ounces celery, diced 1 (16 ounce) can diced tomatoes 2/3 red kidney beans 2/3 cup white kidney beans 29 ounces beef stock 1 teaspoon oregano 3/4 teaspoon pepper 1 2/3 teaspoons fresh chopped parsley 1/8 teaspoon Tabasco sauce 16 ounces spaghetti sauce Shell macaroni Sauté beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts.