Step 1: In a large pot or Dutch oven, heat over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. If necessary, drain excess fat from the pot.
Step 2: Stir in the diced onion and bell pepper. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the uncooked elbow macaroni, tomato sauce, diced tomatoes (with juices), beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well to combine.
Step 4: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
Step 5: If desired, sprinkle shredded cheddar cheese on top and cover the pot for a few minutes until the cheese melts. Serve hot, garnished with fresh parsley if desired.