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In a large pot or Dutch oven, cook the meat in the splash of water, breaking the meat up as it cooks, letting each piece get a little 'burn' on it before turning over.
Add the onion, pepper and celery as they're prepped and cook until the vegetables are beginning to soften.
Add all the remaining ingredients except the pasta, cover and bring to a boil.
Turn the heat down to maintain a slow simmer and let cook until the vegetables are cooked.
(If serving later, stop here, let cool, refrigerate. Return to a boil before proceeding.)
Add the pasta and cook for 10 - 15 minutes until pasta is fully cooked.
Serve and savor!
To reheat leftovers, you may need to add more liquid as the pasta sucks up the broth.