In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat if needed.

Add the diced onion and cook until soft, about 5 minutes. Stir in minced garlic and sauté for 1 minute.

Pour in diced tomatoes, tomato sauce, Worcestershire sauce, beef broth, salt, pepper, paprika, and Italian seasoning. Stir to combine.

Bring to a boil, then reduce heat to a simmer. Stir in the elbow macaroni.

Simmer uncovered for 15–20 minutes, stirring occasionally, until pasta is tender and sauce has thickened.

Taste and adjust seasoning if needed. Serve hot, garnished with parsley or cheese if desired.