In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and diced bell pepper. Cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

Push the vegetables to the side of the skillet and add the ground beef. Break it apart with a spatula while cooking until browned all the way through, about 5-7 minutes. Drain any excess grease if necessary.

Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth. Bring everything to a lively simmer.

In a separate pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

After the mixture is bubbling, add the cooked macaroni and dried Italian seasoning directly to the skillet. Stir to combine and allow it to simmer uncovered for about 10 minutes. Stir occasionally to prevent sticking.

Check for seasoning and adjust with salt and pepper as necessary. Serve hot with a sprinkle of cheddar cheese if using.