Step 1

Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Step 2

Drain excess fat, leaving about 1 tablespoon in the pot.

Step 3

Add the diced onion and garlic to the pot with the beef. Sauté for 2–3 minutes, or until softened and fragrant.

Step 4

Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a gentle simmer.

Step 5

Add the uncooked elbow macaroni to the pot and stir well.

Step 6

Cover the pot and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

Step 7

If desired, stir in half of the shredded cheddar cheese for extra creaminess.

Step 8

Sprinkle the remaining cheese on top and cover the pot for 2–3 minutes, until the cheese is melted.

Step 9

Garnish with chopped parsley and serve hot with crusty bread or a side salad.