Pasta e fagioli

1 pound ground beef
1 tablespoon olive oil
2 ribs celery, chopped
1 small onion, chopped
1 cup shredded carrots, about 2 medium carrots
2 cups dried shell pasta
2 14.5-ounce cans beef broth
2 12.5-ounce cans diced tomatoes, undrained
1 28-ounce jar spaghetti sauce
1 16-ounce can dark red kidney beans, rinsed and drained
1 tablespoon Italian seasoning
1/2 teaspoon Tabasco sauce, optional
3 tablespoons fresh chopped parsley, or 1 tablespoon dried
1 teaspoon garlic salt

1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
2. Meanwhile, saute beef in a large Dutch oven over medium-high heat until browned. Drain and set aside. Heat olive oil in same pot and add celery, onion and carrots. Saute 5 minutes, until vegetables are tender. Return beef to pot. Add all remaining ingredients except cooked pasta shells and bring to a boil. Reduce heat and simmer 20 minutes. Stir in pasta and serve.