In a large dutch oven, or stock pot, heat the olive oil over medium heat. Add the onions, carrots and celery and saute about three minutes, just until the vegetables begins to soften. Season with salt and pepper.
Add the beef, garlic, Italian seasoning and red pepper flakes to the stock pot along with the vegetables and continue to cook until the beef is lightly brown.
Add the tomatoes, tomato sauce and beef stock. Increase the heat to high and bring to a boil, reduce to simmer, cover and continue simmer for one hour.
After one hour - taste and adjust the seasonings. You may need to add just a touch more salt.
Bring the mixture back to a boil and add the alphabet pasta. Stir upon adding so the pasta doesn't clump. Continue to boil, stirring occasionally until the pasta is al dente according to package directions, usually about 6-7 minutes. Serve immediately with some delicious crusty bread.