- 1 lb. Ground Beef
- 1 lb. Italian Sausage
- 1 Onion, chopped
- 3 Carrots, chopped
- 4 Stalks of Celery, chopped
- 2-28 oz. Cans Diced Tomatoes, with liquid
- 16 oz. Can Red Kidney Beans, drained
- 16 oz. Can White Kidney Beans, drained
- 30 oz. Beef Stock
- 3 t. Oregano
- 2 t. Fresh Ground Pepper
- 5 t. Parsley
- 1 t. Tabasco sauce
- 1 (20 oz.) Jar of Spaghetti Sauce
- 8 oz. Pasta
First brown the ground beef and sausage together, and drain well.
Dump everything except the pasta into your crock pot.
The crock pot will be VERY full; you may even need to keep some of the liquid out and add it later in the cooking to add a little more liquid after it evaporates.
Cook on low for about 6 hours.
*At this point, I put batches into jars and put it in the freezer; just add pasta later and it’s ready to go!*
Whe it’s just about dinner time, boil pasta according to directions in a separate pot, then add cooked pasta to soup mix in crock pot.
Serve topped with fresh parm.