📝 Instructions
= Recipe
1. In a large pan, heat 0.25 cup olive oil and cook 1 lb Italian sausage, ground or sliced, until browned. Remove and set aside.
2. In a large saucepan over medium heat, sauté 1 large onion, chopped, 2 cloves garlic, minced, and 0.25 bunch parsley, chopped, in oil for 2 minutes.
3. Stir in 16 oz can stewed tomatoes, 2 tbsp tomato paste, and 0.5 tsp oregano. Reduce heat and cook uncovered until thick, 10-15 minutes.
4. Add 1 can of 5 cups total, drained pinto beans and 1 cup beef broth (from total of 6 cups). Cover and simmer 10 minutes.
5. Puree mixture in a blender, 2 cups at a time. Return to pan and add remaining beans and remaining 5 cups beef broth. Add 100 g broken spaghetti pieces and cook until tender per package directions.
6. Stir in 1/3-1/2 cup pesto and sausage. Heat through.