In a large skillet or pot, over medium heat, cook the ground beef until it’s browned. Drain any excess fat and set the beef aside.

In the same skillet, add the chopped onions and minced garlic. Sauté until the onions become translucent.

Return the beef to the pot. Then, stir in the diced tomatoes, tomato sauce, and beef broth. Season with Italian seasoning, salt, and pepper.

Bring the mixture to a boil, then add the elbow macaroni. Reduce the heat, cover, and let it simmer for about 20 minutes, or until the pasta is cooked through.

Once cooked, stir and taste. Adjust seasoning if necessary. If you like, serve with shredded cheese on top for an extra delicious touch!