Pasta E Fagioli

1 lb lean ground beef, browned, and drained of excess fat
1 cup carrots, chopped
1/2 large red onion, chopped
2 celery stalks, sliced
1 15 oz can kidney beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 14.5 oz cans diced tomatoes with juice
1 16.5 oz jar pasta suace
4 cups beef broth
1/2 tsp kosher salt
1/4 tsp black pepper
2 tsp dried oregano
1 tbsp Tabasco sauce
1/2 dry gluten free pasta

Directions:
Put meat into stoneware. Add carrots, onion, and celery. Add beans, tomatoes, and pasta sauce. Pour in beef broth. Stir in salt, pepper, oregano, and Tabasco sauce. Cook on low for 8 hours. Add pasta and cook until al dente.

From Stephanie O'Dea's Make it Fast, Cook it Slow