Ingredients

2 tablespoons extra-virgin olive oil
1 medium sweet onion , diced
3 cloves garlic , minced
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
a few turns of fresh cracked black pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
2 cups marinara sauce
2 cans (15 ounces each) diced tomatoes , undrained
1/2 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
1/2 teaspoon paprika
1 & 1/2 cups macaroni pasta , uncooked
3/4 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

Instructions

Heat olive oil in a large dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned and no pink remains, breaking up into crumbles, stirring frequently, about 3 minutes. Season with the salt, red pepper flakes, and black pepper. Drain excess fat.
Stir in the tomato paste until combined.
Poor in the chicken broth, marinara sauce, diced tomatoes (with their liquid), Worcestershire, Italian seasoning, and paprika. Season with a bit more salt and pepper, to taste.
Bring to a boil and add in pasta; cover, reduce heat to a gentle simmer and cook until pasta is tender, about 14 minutes, stirring occasionally.
Remove from heat. Stir in the cheese and parsley.
Serve immediately, garnished with additional cheese and parsley, if desired.