1 pound ground beef
1 medium onion, chopped
1/2 large green pepper, chopped
4 garlic cloves, minced
8 cups beef broth
2 cans (14 1/2 ounces) Italian steed tomatoes
1 package (9 ounces) frozen cut green beans
1 can (8 ounces) tomato sauce
1 cup ditalini or other small pasta
1 tablespoon Worcestershire Sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/ teaspoon pepper
In a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.