Olive garden’s pasta e fagioli soup

Pasta and macaroni Italian cuisine

2 lbs. ground beef 1 onion, chopped 3 carrots, shredded 1 c. celery, chopped 2 (28 oz.) cans diced tomatoes, undrained 1 (16 oz.) can red kidney beans, drained 1 (16 oz.) can white kidney beans, drained 4 cups beef stock 3 tsp. oregano 2 tsp. pepper 5 tsp. parsley 1 tsp. tabasco sauce 1 (20 oz.) jar Prego traditional spaghetti sauce 8 oz. pasta (I like using ditali pasta)