Cook the Beef & Aromatics:

In a large pot or deep skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

Build the Sauce:

Pour in the tomato sauce and diced tomatoes (with their juices). Stir in the beef broth (or water), Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well, scraping up any bits from the bottom of the pot to incorporate extra flavor.

Simmer & Cook the Pasta:

Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni. Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavors of the sauce while cooking. If the mixture becomes too thick, add a bit more broth or water.

Finish & Serve:

Once the pasta is tender, taste and adjust seasonings as needed. If you love a cheesy touch, sprinkle shredded cheddar cheese over the top and cover the pot for 2 minutes until melted. Garnish with freshly chopped parsley for a bright, fresh finish.

Enjoy!

Serve hot and enjoy this nostalgic, hearty meal. It’s perfect as-is, but pairs well with crusty bread or a simple green salad.