Instructions

1. 1

   In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned (5-7 minutes). Drain off excess grease.

2. 2

   Add diced onion and bell pepper to the skillet with the browned beef. Cook for 5-7 minutes until vegetables soften.

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in Worcestershire sauce, oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer.

5. 5

   Stir in uncooked elbow macaroni, ensuring it's fully submerged in the sauce.

6. 6

   Reduce heat to medium-low, cover, and simmer for 15-20 minutes until macaroni is tender, stirring occasionally. Add more broth if sauce becomes too thick.

7. 7

   Remove from heat and let rest for 5 minutes to allow flavors to meld.

8. 8

   Serve hot, garnished with shredded cheddar cheese and fresh parsley if desired.