Heat olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.

Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6–8 minutes until browned and no pink remains. Drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't burn.

Add the diced tomatoes (with juices), crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce to the pot. Stir everything together to combine.

Add the Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well and bring the mixture to a boil over medium-high heat.

Once the sauce is boiling, add the dry elbow macaroni directly to the pot. Stir to submerge the pasta in the liquid.

Reduce the heat to medium, cover the pot, and cook for 12–15 minutes, stirring every 3–4 minutes to prevent the pasta from sticking to the bottom. Cook until the macaroni is tender and has absorbed most of the liquid into a thick, saucy consistency.

If the mixture looks too dry before the pasta is cooked through, add an additional splash of beef broth (¼ cup at a time). If it looks too loose after the pasta is cooked, simmer uncovered for 2–3 minutes to thicken.

Remove the pot from heat. Taste and adjust seasoning with additional salt and pepper as needed.

If using cheese, stir in the shredded cheddar off the heat until melted and creamy, or sprinkle it on top of individual servings.

Ladle into bowls, garnish with fresh parsley if desired, and serve hot. Enjoy!