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Cook and drain the pasta as directed on the package. Remove from pot and set aside until ready to serve the soup.
Season the ground beef with 1 teaspoon salt and ½ teaspoon pepper. Using the empty pasta pot, saute the ground beef over mid-high heat until browned.
Add 1 tablespoon minced garlic and the chopped onion and celery. Cook for a couple minutes until the veggies begin to soften.
Add ¼ cup red wine and scrape any browned bits off the bottom of the pot. Add ¼ cup chopped basil and the 2 bay leaves. Stir to mix everything together nicely.
Add the 28 ounce can of crushed tomatoes, 2 cups water, and 2 teaspoons beef base. Stir to combine. Reduce heat and simmer for at least 30 minutes. You can simmer longer as needed.
When ready to serve, add the cooked pasta and the can of beans with their liquid. Stir to combine and add about ½ cup of freshly grated Parmesan cheese. Give it a taste at this point and season as needed. Add more cheese, salt and pepper to your liking. If it is too acidic for you, add a little bit of sugar to cut through the acidity of the tomatoes. Garnish with freshly chopped basil and Parmesan cheese. Enjoy!