1. Cook the Ground Beef

1. Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Brown the Beef: Add the ground beef to the pan and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
3. Drain Excess Fat: If needed, drain any excess fat from the pan.

2. Sauté the Aromatics

1. Cook the Onion and Garlic: Add the diced onion to the pan and sauté for 2-3 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. Build the Sauce

1. Season the Sauce: Add the salt, black pepper, Italian seasoning, and paprika (if using). Stir to coat the beef and onions with the spices.
2. Add the Tomatoes: Stir in the tomato sauce, diced tomatoes (with their juice), and tomato paste. Mix well to combine.
3. Add Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce, stirring to incorporate. Bring the mixture to a simmer.

4. Cook the Pasta in the Sauce

1. Add the Pasta: Stir the uncooked elbow macaroni into the sauce, ensuring it’s fully submerged.
2. Simmer: Cover the pan with a lid and simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking. The pasta will absorb the sauce as it cooks.
3. Check for Doneness: Taste the pasta to ensure it’s tender. If the sauce becomes too thick before the pasta is cooked, add a splash of water or broth.

5. Add Cheese and Serve

1. Melt the Cheese: Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy.
2. Garnish and Serve: Serve hot, garnished with fresh parsley, grated Parmesan, or additional shredded cheese if desired.