1 pound ground beef
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
15 ounce can diced tomatoes
15 ounce can dark red kidney beans, drained and rinsed
15 ounce can cannellini beans, drained and rinsed
26 ounce container (3 cups) beef stock
25 ounce jar spaghetti sauce
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon ground black pepper
1/2 tablespoon salt
1 cup ditalini pasta
Brown and crumble ground beef.
Drain excess grease and add to the slow cooker.
Add all the other ingredients to the slow cooker (except for pasta) and stir.
Cover and set slow cooker on low for 6-8 hours or on high for 4-5 hours.
During the last 30 minutes or so of cooking, add in the pasta and stir.
Cook until pasta is al dente then serve with breadsticks.
Pasta absorbs a lot of liquid, add extra beef broth if you want it more soupy