Olive Garden Pasta

Heat a large heavy-bottomed pot over medium-high heat and add ground beef, breaking it apart with a wooden spoon as it cooks until browned and no pink remains, approximately 8-10 minutes.

Add chopped onion, julienned carrots, and chopped celery to the browned beef; stir and cook until the vegetables soften slightly, about 5 minutes.

Pour in the undrained cans of diced tomatoes and add the three cans of beef stock, stirring to combine all ingredients evenly.

Add the drained red kidney beans and white kidney beans to the pot, then season with oregano, pepper, and parsley; stir well.

Stir in the jar of spaghetti sauce and add Tabasco sauce if desired, mixing thoroughly to incorporate the sauce throughout the broth.

Bring the mixture to a simmer over medium heat and cook uncovered for 20-25 minutes, stirring occasionally, to allow flavors to meld and the broth to reduce slightly.

While the pot simmers, bring a separate large pot of salted water to a rolling boil and add the 8 ounces of pasta.

Cook the pasta according to package directions, stirring occasionally, until al dente; drain and set aside.

Ladle the beef and bean mixture into bowls and top each serving with the cooked pasta, or stir the pasta directly into the pot to combine.

Taste and adjust seasoning with additional pepper, parsley, or Tabasco as needed before serving.