Step 1

Cut the aromatics. Dice 1 medium yellow onion and mince 2 garlic cloves.

Step 2

Soften the aromatics. Heat 1 tablespoon olive oil in a 6-quart Dutch oven or heavy-bottom pot over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more.

Step 3

Brown the beef. Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, beginning to crisp, and cooked through, 5 to 7 minutes.

Step 4

Add the seasonings and liquid. Add 1 tablespoon tomato paste and cook, stirring, until well-incorporated and darkened slightly in color, 1 to 2 minutes. Stir in 1 can fire-roasted diced tomatoes and their juices, 1 can tomato sauce, 1 1/2 cups beef or chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon dried Italian seasoning, and 2 bay leaves. Bring to a boil.

Step 5

Add the macaroni and simmer. Stir in 1 cup elbow macaroni. Reduce the heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until the pasta is just tender, 15 to 18 minutes. Meanwhile, shred 4 ounces sharp cheddar cheese, plus more for serving if desired.

Step 6

Add the cheese. Remove the pot from the heat. Remove and discard the bay leaves. Stir in the cheese until well-incorporated. Top with more grated cheese for serving, if desired.