In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 medium diced onion and sauté for 3-4 minutes until it becomes translucent.

Stir in 3 cloves of minced garlic and continue to sauté for an additional minute.

Add 1 pound of ground beef to the pot, breaking it up as it cooks for about 5-7 minutes until browned.

Drain off any excess fat from the pot.

Stir in 15 ounces of tomato sauce, 14.5 ounces of diced tomatoes, and 1 cup of beef broth.

Pour in 1 tablespoon of Worcestershire sauce along with 1 teaspoon of paprika and 1 teaspoon of Italian seasoning.

Season with salt and black pepper to taste, then bring the mixture to a simmer for about 5 minutes.

Next, add 2 cups of uncooked elbow macaroni directly into the pot and stir well.

Cover the pot and reduce heat to medium-low; let it simmer for 12-15 minutes.

Once the pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese until melted.

Scoop into bowls, garnishing with freshly chopped parsley if desired, and serve warm.