Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.

Add ground beef and cook until browned, about 6–8 minutes, breaking it up with a spoon. Drain excess fat.

Stir in tomato sauce, diced tomatoes with juice, paprika, Italian seasoning, salt, pepper, and bay leaf.

Pour in beef broth and bring to a simmer. Let simmer for 10 minutes to blend flavors.

Add elbow macaroni to the pot. Cook uncovered, stirring occasionally, for 12–15 minutes or until pasta is tender.

Remove bay leaf. Adjust seasoning if needed. Serve hot, optionally topped with shredded cheese or parsley.