1. 1. Brown the Ground Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it’s no longer pink, about 5-7 minutes. Once cooked, drain any excess fat from the pot.

2. 2. Saute Aromatics: Add the chopped onion to the pot with the cooked ground beef. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Build the Sauce Base: Stir in the tomato sauce, diced tomatoes (undrained), and tomato paste. Mix well to combine all the ingredients.

4. 4. Add Liquids and Seasoning: Pour in the beef broth and Worcestershire sauce. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 10 minutes to allow the flavors to meld.

5. 5. Cook the Macaroni: Uncover the pot and stir in the uncooked elbow macaroni. Increase the heat to medium-low and continue to simmer, stirring frequently to prevent the pasta from sticking to the bottom of the pot, for about 10-15 minutes, or until the macaroni is tender and has absorbed most of the liquid.

6. 6. Rest and Serve: Remove the pot from the heat. If using, sprinkle with shredded cheddar cheese and cover the pot for 2-3 minutes to allow the cheese to melt. Garnish with fresh chopped parsley, if desired, before serving.