Sauté meat in oil in large 8-qt. pot until meat starts to brown. Add onions, garlic, carrots, celery and peppers and simmer for about 10 minutes. Drain beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta (You can also cook your pasta in another pot until al dente, drain, and combine with the other ingredients for the last 15 minutes of cooking time, which is how I do it). Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
Top with grated Parmesan cheese.
NOTE: Recipe doubles nicely, and freezes well. If doubling this recipe, DO NOT DOUBLE THE HOT SAUCE!
Contributor: Junior Trimmer
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