Melt the ghee (or other cooking fat of your choice) in a large stockpot set over medium-high heat. Once hot, add the ground beef and cook, stirring from time to time, until the meat nice and brown - about 7 or 8 minutes.
Do give that meat ample time to brown and crisp up - that’s the key to getting tons of flavor.
Throw in the chopped onion, celery, garlic and spices and cook until slightly softened and fragrant, about 2 minutes.
Add the chicken stock, water, diced tomatoes, chopped dill pickles, Dijon mustard and Worcestershire sauce; bring to the boil and cook on a low boil for 15 minutes; then, add the pasta and continue cooking until the pasta is tender, about 8 minutes.
Adjust seasoning and serve immediately, garnished with a pinch of grated cheese, if desired.