Cook the pasta to al dente according to the package directions; drain and set aside.
Heat the oil in a large soup pot over medium heat. Add the onion, red bell pepper, green bell pepper, and carrot. Cook until starting to soften, about 7 minutes, stirring occasionally.
Add the beef, garlic, rosemary, and thyme, and cook until the beef is browned, about 5 to 7 minutes.
Add the canned tomato, tomato paste, Worcestershire sauce, bay leaves, salt, black pepper, and beef stock. Turn heat up to high and bring to a boil.
Once boiling, turn the heat down, cover the pot, and simmer until the veggies are tender, about 10 to 15 minutes.
Turn off heat and stir in cooked pasta. Taste and season with additional salt and pepper as desired.