In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant, stirring occasionally to prevent browning.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant and slightly golden.

Add 1 pound of ground beef, breaking it apart. Cook for about 5-7 minutes or until browned and no longer pink. Drain excess grease if necessary.

Incorporate a 15-ounce can of tomato sauce, a 15-ounce can of diced tomatoes, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Italian seasoning, 1 bay leaf, and salt and pepper to taste. Stir well to combine.

Pour in 2 cups of beef broth and bring to a gentle simmer. Cover and let it simmer uncovered for 15-20 minutes, stirring occasionally.

Stir in 2 cups of uncooked elbow macaroni, cover again and cook for 10-12 minutes. Stir occasionally until the pasta is al dente.

Remove the bay leaf, taste for seasoning, and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and optional cheddar cheese.