Heat a large heavy skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is nicely browned and no longer pink, about 5 to 6 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.

Add the chopped onion and bell pepper and cook until softened and translucent, about 2 to 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute to deepen flavor.

Add the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, sugar, and Italian seasoning. Bring the mixture to a gentle simmer. Taste and season with salt and pepper.

Add the elbow macaroni directly to the simmering sauce. Reduce heat to medium-low, cover, and simmer until the pasta is tender, about 10 to 12 minutes, stirring occasionally so pasta cooks evenly and doesn’t stick.

If the sauce becomes too thick before the pasta is cooked, stir in a splash more broth or water. The finished sauce should coat the pasta without being soupy.

When the pasta is tender, remove from heat. Stir in half of the shredded cheddar cheese until melted and silky.

Sprinkle the remaining cheese on top, cover for a minute to let it melt, then garnish with chopped parsley. Serve hot.