Cook the Beef and Veggies: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat. Add the chopped onion, bell pepper (if using), and garlic, and cook for 3-4 minutes until softened.

Add Tomatoes and Broth: Stir in the canned diced tomatoes (with juices), tomato sauce, and beef broth. Bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld together.

Cook the Pasta: Add the elbow macaroni (or your preferred pasta) and stir. Cover the pot and simmer for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Season and Serve: Taste and adjust the seasoning with salt, pepper, basil, and oregano. For a cheesy goulash, sprinkle the shredded cheddar cheese over the top and let it melt. Serve hot.