Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot!
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the cans of tomatoes including juice, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce (if using). Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
(What I do is boil some water and cook a little bit of pasta separately, then throw it into the soup bowls. Because this makes so much, I freeze some for future meals. If all of the pasta is in there, it gets really squishy and gross. So keep the pasta separate unless you are feeding a crowd!)
Serve with bread & parmesan cheese.