Pasta Fagioli

I just love a hot bowl of homemade soup in the winter time!
A while back, I had seen a recipe for Pasta Fagioli on this crockpot blog. Since I am not a big crockpot fan, I went on a search to try to adapt the recipe for the stove top. After making a couple of changes, I was able to come up with this recipe:
1/2 pound ground beef
1/2 pound Italian sausage
1/2 red onion, chopped
2 cloves garlic, minced
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 t oregano
1 T Tabasco sauce
1/2 t salt
1/4 t pepper
1/2 cup pasta
Saute beef and Italian sausage until meat starts to brown. Add onions, garlic, carrots, and celery. Simmer for about 10 minutes. Add beans, tomatoes, beef broth, oregano, salt, pepper, pasta, sauce, Tabasco, and pasta. Simmer until carrots and celery are tender, about 45 minutes.
This recipe is more than plenty for the four of us for dinner as well as one night of leftovers. When I feel really ambitious, I made a double batch and freeze 2 meals worth in freezer bags.