Step 1

In a large stockpot or Dutch oven over medium heat, warm the olive oil.

Step 2

Add the beef, the onion, the salt, and the pepper and cook, while crumbling the beef, until the meat is no longer pink, about 5-7 minutes. Drain the excess fat.

Step 3

Stir the diced tomatoes, the tomato sauce, the chicken broth, the ketchup, the mustard, the pasta, and the water to the beef mixture and bring to a boil.

Step 4

Cover the stockpot, lower the temperature of the stovetop, and simmer until the pasta is cooked to al dente, about 15 minutes.

Step 5

Transfer the pasta mixture from the stovetop and top with the shredded cheese. Cover the stockpot until the cheese has melted, about 2 minutes.

Step 6

Garnish with the Roma tomatoes and the green onions and serve.