2 tsp. olive oil
1 lb. ground beef
1 large onion, chopped
2 c. each, diced; carrots and celery
Hot water
1/2 c. instant bouillon granules
2 tsp. dried oregano
1 tsp. black pepper
1 1/2 to 3 tbsp. fresh chopped parsley
1 tsp. hot red pepper sauce
6 c. chunky pasta sauce
1 (15 to 16 oz.) can each, drained and rinsed: red and white kidney beans
2 c. cooked pasta (macaroni or small shells)

Heat oil in large skillet or soup pot over medium-high heat. Add beef and sauté, stirring to break up, about 5 minutes, or until beef loses pink color. Add onion, carrots and celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into skillet. Simmer 10 minutes. Add 1 quart water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving.

Makes about 1 gallon.