Classic and Hearty Pasta Fagioli

2 lbs. ground beef
6 (14 ½-oz.) cans beef broth
2 (28-oz.) cans diced tomatoes, undrained
2 (26-oz.) jars good quality spaghetti sauce (I like Prego’s)
3 large Vidalia onions, chopped
6-8 celery ribs, diced
3 large carrots, sliced
2 c. canned cannellini beans, rinsed and drained
2 c. canned kidney beans, rinsed and drained
1 T. fresh minced oregano
Salt, black pepper
Tabasco to taste
8 oz. uncooked medium pasta shells
Fresh chopped parsley

1. In large stockpot, cook beef until not pink, break into crumbles.
2. Drain on paper towels and put back in pot.
3. To stockpot, add broth, tomatoes, sauce, onions, celery, carrots, beans, oregano, salt and pepper.
4. Bring to boil. Reduce heat and simmer covered.
5. Simmer for 20-30 minutes.
6. Add the pasta and parsley and simmer covered for another 10-15 minutes or until pasta is tender.
7. Taste for seasoning and add Tabasco if you want a little more spice.