In your large pot or Dutch oven, heat a splash of olive oil over medium heat. Once hot, add the ground beef. Cook until browned, breaking it apart with your wooden spoon (about 5-7 minutes). The meat should be no longer pink.

Stir in the chopped onion, diced bell pepper, and minced garlic. Season with a bit of salt and pepper. Sauté for about 5 minutes, or until the veggies start to soften and the garlic is fragrant.

Pour in the can of diced tomatoes (including juices) and stir to combine. Let this simmer for about 2 minutes to allow flavors to meld.

Add the beef broth and bring the mixture to a boil. Once boiling, add the elbow macaroni, ensuring it’s fully submerged in the liquid. Reduce heat to medium-low.

Cover the pot and let it simmer for about 15-20 minutes, stirring occasionally to prevent sticking. The macaroni should be al dente, and the sauce will thicken beautifully.

Once the pasta reaches your desired texture, taste the goulash and adjust seasoning if needed. If using Italian herbs, sprinkle them in now and stir.

Serve the goulash hot, topped with shredded cheese or fresh herbs if desired.