Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground meat. Cook until the meat is browned and vegetables are softened. Drain any excess fat.
1 cup brown onion, 1 cup bell pepper, 1 cup beef broth, 1 tablespoon olive oil
Add aromatics: Stir in the garlic and tomato paste, cooking until fragrant.
4 teaspoon garlic, 1 tablespoon tomato paste
Combine liquids: Add the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Mix well.
1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 cup beef broth, 2 tablespoons Worcestershire sauce
Season: Add salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.
1 teaspoon italian seasoning , ¼ teaspoon red pepper flakes, 1 teaspoon paprika, salt and black pepper, 2 bay leaves
Simmer: Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, stirring occasionally.
Cook pasta: Stir in the uncooked elbow macaroni, cover, and simmer for 15-25 minutes until the pasta is tender.
2 cups elbow macaroni
Serve: Remove bay leaves, serve immediately, and optionally top with grated cheese.
