Olive Garden Pasta E Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Chopped onion
14 oz. Slivered carrots
14 oz. Diced celery
48 oz. Canned, diced tomatoes
2 C. Red kidney beans
2 C White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. fresh, chopped parsley
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta, Shell macaroni; or other pasta

Preparation Instructions:
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes; 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.
Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 quarts.