1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat, which helps sauté the veggies and beef without sticking.

2-Next, 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. Don’t forget to drain any excess fat for a lighter dish.

3-Then, stir in 3 teaspoons of minced garlic and let it cook for about 30 seconds until it smells amazing, adding that essential punch of flavor.

4-Pour in 2 cans of tomato sauce, 2 cans of petite diced tomatoes, 3 cups of beef broth, 3 tablespoons of Worcestershire sauce, 2 teaspoons of seasoned salt, 2 tablespoons of Italian seasoning, and 3 bay leaves. Stir everything well, then add 2 cups of dry macaroni noodles and bring the mix to a boil.

5-Finally, reduce the heat to low and simmer for about 20 minutes, stirring occasionally until the noodles are tender. Remove the bay leaves, mix in 1 cup of shredded sharp cheddar cheese, and serve it up hot for a delicious, family-friendly dinner.