1-Prep your ingredients: Dice the onion and green bell pepper, mince garlic, and measure spices. This keeps things smooth, no scrambling mid-cook.

2-Sauté veggies: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper, cook until soft, about 5 minutes. They release sweetness for the base.

3-Brown the beef: Crumble in 1 pound lean ground beef. Cook until browned, stirring often, 7-8 minutes. Drain excess fat if it pools.

4-Add garlic: Stir in 2 cloves minced garlic, cook 1 minute until fragrant. Don’t let it burn, or it’ll turn bitter.

5-Build the sauce: Pour in 1 can tomato sauce, 1 can petite diced tomatoes (with juice), 4 cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon seasoned salt, 1 teaspoon Italian seasoning, and 2 bay leaves. Stir well.

6-Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes to blend flavors.

7-Add pasta: Stir in 2 cups dry macaroni noodles. Simmer uncovered 10-12 minutes until pasta is tender, stirring occasionally. To avoid mushy pasta, don’t overcook.

8-Finish with cheese: Remove bay leaves. Stir in 1 to 1 ½ cups shredded cheddar until melted and gooey. Taste and adjust salt if needed.

9-Serve: Ladle into bowls, top with extra cheese if you like. Pairs great with bread.