In a 6- to 8-quart Dutch oven or stockpot, sear the meat in oil over high heat until very brown. Remove meat from pan, pour off excess fat and oil. Add the onions, carrots and celery and cook until tender, stirring around the bottom and edges of the pan. Add the stock, browned meat, spaghetti sauce, garlic, beans, tomatoes, herbs, bouquet garni and a few grinds of fresh pepper. Bring to a boil, skim, then cover and reduce heat to simmer for about two hours. Skim and stir occasionally. If needed, add more water during cooking. Add the macaroni and the vegetables and cook another half hour. If desired, finish the soup with some butter, and stir through until melted. Check the seasonings, adding salt, pepper andTabascoto taste. Sprinkle a bit of Parmesan atop each bowl when served.