1-First Step: Mise en place and prep Measure out all ingredients before turning on the heat. Dice 1 cup of onion and 1 green bell pepper. Mince garlic if not using pre-minced. Open the canned tomato sauce and diced tomatoes. This makes the cooking flow fast and keeps the total time near 35 minutes.

2-Second Step: Brown the beef and vegetables Heat 1 tablespoon olive oil in a large 6-quart pot or Dutch oven over medium-high heat. Add 1 cup diced onion, the diced green bell pepper, and 2 pounds lean ground beef. Cook, breaking the beef up with a spoon, until the beef is no longer pink (about 8 to 10 minutes). Drain excess fat into a heatproof container and discard or reserve for another use.

3-Third Step: Add garlic and aromatics Return the pot to the stove over medium heat. Add 3 teaspoons minced garlic to the cooked beef mixture and stir for about 30 seconds until fragrant. Be careful not to let the garlic brown too much, which can turn it bitter.

4-Fourth Step: Combine liquids, seasonings, and pasta Pour in 2 cans (15 oz each) tomato sauce and 2 cans (15 oz each) petite diced tomatoes. Add 3 cups beef broth, 3 tablespoons Worcestershire sauce, 2 teaspoons seasoned salt, and 2 tablespoons Italian seasoning. Nestle 3 bay leaves into the pot. Stir in 2 cups uncooked dry macaroni noodles so they are submerged. Bring the mixture to a full boil so the pasta starts cooking evenly.

5-Fifth Step: Simmer until noodles are tender Once boiling, reduce the heat so the pot maintains a gentle boil or strong simmer. Cover the pot and continue cooking, stirring every 4 to 5 minutes to prevent sticking and to check noodle doneness. The pasta should be tender in about 20 minutes total from when the liquid boiled, though testing at 12 minutes is wise for firmer pasta. If the liquid reduces too much before the pasta is done, add a splash more beef broth or water.

6-Final Step: Finish and serve Remove and discard the 3 bay leaves. Stir in 1 cup shredded cheddar cheese until melted and evenly distributed. Taste and adjust seasoning with more seasoned salt or a pinch of pepper if desired. Serve hot in bowls topped with extra cheese, chopped parsley, or a dollop of sour cream if you like a creamier finish.