1 -2 lb italian sausage (i prefer dearborn brand) |
4 carrots, chopped |
4 stalks celery, chopped (make sure to include the leafy tops) |
2 (28 ounce) cans of seasoned diced tomatoes, undrained |
1 (16 ounce) can red kidney beans, drained |
1 (16 ounce) can white kidney beans, drained |
3 (10 ounce) cans beef stock |
3 teaspoons oregano or 3 teaspoons italian spices |
2 teaspoons black pepper |
5 teaspoons parsley |
1 (20 ounce) jar spaghetti sauce (i prefer prego brand traditional) |
8 -16 ounces cooked pasta (i prefer the ditalini style) |
