Brown the ground beef in a medium skillet. It is important to season the meat with salt and pepper while cooking. Drain the grease and set aside. Leave a couple tablespoons of grease in the meat.

Meanwhile, in a Dutch oven or large stock pot, heat 2 tablespoons of olive oil over medium heat. When the oil begins to shimmer, sauté the onions, carrots, and celery until soft, about 5-7 minutes. Be sure to lightly season the veggies with salt and pepper. When they are just about done, add the garlic sauté for another 2-3 minutes.

When the vegetables are done, add the oregano, basil, parsley, and thyme and cook for about 1-2 minutes. Then add the tomato sauce, diced tomatoes and beans. Pour some water into the empty cans of tomato sauce and diced tomato and swirl the water around to get the rest of the juices. This will make the soup more flavorful. Cook for 2-3 minutes until warmed through.

Next, add the beef stock, vinegar, and Tabasco sauce. Season with salt and pepper. Add the beef.

Bring the soup to a boil then reduce to a simmer. Allow to simmer for 30 minutes. Taste the soup and make any seasoning adjustments if necessary.

While the soup is simmering, boil water with salt for the pasta. Cook the pasta according the package instructions for al dente. When the pasta is done cooking, drain it and put it in a bowl. Add 1 tablespoon of olive oil and stir it to coat the pasta to prevent it from sticking.

To assemble, place some cooked pasta in a soup bowl then ladle the soup over-top. Finish with some fresh parsley and grated Parmesan cheese, fresh if you have it.