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In a 10 qt. stock pot, cook the beef and crumble apart as it cooks. Once browned, remove from heat and set aside.
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Add 2 tbsp butter to the pot and add the onion, carrot and celery. Cook covered for 7-8 minutes until translucent.
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Add the garlic and cook for several minutes on medium high heat until fragrant.
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Stir in the fresh thyme and marjoram, cook for another minute.
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Transfer the cooked beef back into the pot and add the diced tomatoes, crushed tomatoes, tomato sauce, Worcestershire, bay leaf, beef stock and fresh parsley.
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Bring the soup to a low boil, then bring down the heat to the lowest setting.
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Cook for about 35-45 minutes on low, covered. Stir occasionally.
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During the last 10 minutes of cooking, cook the pasta as directed on the package.
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Pour a serving of pasta into each of the serving bowls. Ladle the soup over the pasta.
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Garnish with grated parmesan cheese and fresh thyme and serve.