Place 1 tablespoon olive oil in a large saucepan. Place pan over medium high heat.
When oil is hot and shimmering, crumble in ground beef or sausage. Cook, stirring occasionally, until cooked through.
Remove beef or sausage to a bowl and set aside.
Place same pan back on heat.
Add remaining 1 tablespoon olive oil.
Add carrots, celery and onion. Sauté over medium high heat until tender, about 4 minutes.
Add garlic. Sauté 1 minute longer.
Reduce heat to a low.
Add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme and marjoram. Stir to mix.
Add in prepared beef or sausage. Stir to mix.
Taste. Add salt and pepper, to taste.
Cover with lid. Allow to simmer 30 minutes, stirring occasionally, until veggies are soft.
Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup.
Serve warm with grated Romano cheese.
Add kidney beans, great Northern beans and an additional 1 cup broth, if needed, to thin soup. Allow to cook 5 minutes longer.
Serve warm with grated Romano cheese.