Pasta E Fagioli from Olive Garden (restaurant size recipe)
Makes 9 quarts

3 teaspoons oil
2 pounds ground beef
14 ounces carrot -- slivered
12 ounces onion -- chopped
14 ounces celery -- diced
48 ounces tomatoes, canned -- diced
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley -- chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles . Simmer until celery and carrots are tender, about 45 min.