• 1 1/2 pounds of ground sirloin
• 1 cup grated carrots
• 1 cup chopped celery
• 1 chopped onion – medium
• 2 cans diced tomatoes (undrained)
• 1 can red kidney beans (drained)
• 1 can white kidney beans (drained) – Also called Cannellini beans
• 4 cups of beef broth
• 1 jar of your favorite spaghetti sauce
• 3 teaspoons oregano
• 2 teaspoons course ground black pepper
• 4 teaspoons parsley
• 1 teaspoon of your favorite pepper sauce
• 1 teaspoon of Worcester sauce (I recommend The W Sauce)
• 8 ounces of Ditalini pasta

Cook the ground sirloin over medium heat until brown. Season with a pinch of salt and pepper. Drain if necessary.

When the meat is brown add it to a large slow cooker along with all of the other ingredients except the pasta.

Cook on high for 4-5 hours or on low for 7-8 hours.

When the soup has finished cooking, prepare the pasta according to the instructions on the box and then add the pasta to the soup.

Serve with a nice Italian bread that has been toasted and a little sprinkle of Parmesan cheese.