1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 cup of diced onion, 1 diced green bell pepper, and 2 pounds of lean ground beef, cooking until the beef is no longer pink, then drain any excess fat.

2-Next, stir in 3 teaspoons of minced garlic and cook for about 30 seconds until it’s fragrant, adding a burst of flavor to the mix.

3-Then, add 2 cans (15 ounces each) of tomato sauce, 2 cans (15 ounces each) of petite diced tomatoes, 3 cups of beef broth, 3 tablespoons of Worcestershire sauce, 2 teaspoons of seasoned salt, 2 tablespoons of Italian seasoning, 3 bay leaves, and 2 cups of dry macaroni noodles. Stir everything well and bring it to a boil.

4-Reduce the heat to a light boil and cook, stirring occasionally, for about 20 minutes or until the pasta is tender, creating a hearty and cohesive dish.

5-Finally, remove the 3 bay leaves and stir in 1 cup of shredded cheddar cheese just before serving for a creamy finish.