In a large skillet over medium heat, cook the ground beef with the green bell pepper, onion, and garlic for about 5 to 8 minutes until the beef is no longer pink and the veggies are tender. Stir occasionally.
Once the beef is cooked, sprinkle in a pinch of Kosher salt and black pepper to taste. Discard excess grease from the skillet.
Next, stir in the beef broth, fire-roasted tomatoes with juices, tomato sauce, and Worcestershire sauce. Add the basil, oregano, and bay leaves. Bring to a gentle simmer.
Let it simmer uncovered for 5 to 10 minutes for the flavors to meld together.
Stir in the elbow macaroni. Mix well and simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, about 15 to 20 minutes.
If the sauce is too thick for your liking, add more beef broth. If it’s too thin, simmer longer until it thickens.
Once the macaroni is cooked and the sauce is perfect, remove from heat. Optionally sprinkle with shredded cheddar and let it melt slightly.
Garnish with Italian parsley and serve hot.
