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Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and Italian sausage. Cook for 6–7 minutes, breaking into small pieces until browned.
Remove meat with a slotted spoon, leaving 2 tablespoons of drippings in the pot for flavor.
Add the remaining olive oil, onion, carrot, and celery. Sauté for 4–5 minutes or until soft.
Stir in garlic and tomato paste, cooking for about 1 minute until fragrant.
Return the meat to the pot, then add crushed tomatoes, chicken broth, water, and all seasonings. Bring to a boil, then reduce to low and simmer 20 minutes.
Stir in beans and ditalini pasta. Cook uncovered for 8–10 minutes until pasta is al dente.
Add spinach and parsley. Stir until wilted, about 2 minutes.
Serve hot topped with Parmesan and crusty bread.