Heat the oil & sauté aromatics – In a large pot over medium heat, warm the olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for about a minute, just until it becomes fragrant.

Brown the beef – Add the ground beef to the pot. Season with a pinch of salt and pepper. Cook until it is fully browned and no longer pink, breaking it up with a spoon. If there’s excess fat, drain it from the pot.

Add liquids & flavorings – Stir in the beef broth, diced tomatoes (with their juices), tomato sauce, brown sugar, Worcestershire sauce. Then add dried basil, oregano, thyme, and the bay leaves.

Simmer the base – Bring the soup up to a boil, then reduce to a gentle simmer. Let it cook for about 10 minutes, uncovered, so flavors meld together.

Cook the macaroni – Stir in the elbow macaroni and continue simmering until the pasta is tender, about another 10 minutes (or per pasta package instructions).

Finish & serve – Remove bay leaves. Taste and adjust seasoning—add more salt, pepper, or even a dash of Worcestershire if you like it a bit richer. Ladle into bowls and serve hot.