In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat.
Sauté Vegetables:
Add chopped onion, bell pepper, and garlic. Cook for 5 minutes until softened.
Add Pasta and Sauce:
Stir in elbow macaroni, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.
Simmer:
Bring to a boil, then reduce heat and cover. Simmer for 15–20 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
Serve:
Optional: top with shredded cheddar cheese before serving. Enjoy hot and hearty.
