Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 3–4 minutes until softened.

Incorporate the minced garlic and cook for an additional minute.

Add the ground beef and cook until it is browned, breaking it up as it cooks. Drain excess grease.

Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. Bring to a simmer.

Add the uncooked elbow macaroni. Cover and reduce heat to medium-low.

Simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.