- 1 lb ground beef
- ½ onion, chopped
- 1.5 carrots, grated
- 2 stalks celery, chopped
- 1 (28 oz) cans diced tomatoes, undrained
- 1 (16 oz) can red kidney beans, drained
- 1 (16 oz) can white kidney beans, drained
- 4 c beef stock
- 1 ½ tsp oregano
- ½ tsp pepper
- 1 tbs parsley
- 1 c spaghetti sauce
- 8 oz small pasta (Ditalini or similar) (Use 4 oz to keep consistency more “soupy”.)
- Brown beef in a skillet and drain fat.
- Add all ingredients (except pasta) to crock pot and stir to mix
- Cook on low 7-8 hours or high 4-5 hours.
- Add pasta the last 30 minutes.
- Serve with sprinkled Parmesan and garlic bread.
- (Originally found on Facebook. It claimed to be the Olive Garden recipe, and it really is very close. It made a HUGE amount that barely fit in the crock pot. This a half-recipe.)