Begin by dicing the onion, mincing the garlic, and chopping the green bell pepper.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

Drain any excess fat if necessary.

Add the diced onion, garlic, and green bell pepper. Sauté for about 5 minutes until the vegetables are tender.

Stir in the tomato paste, paprika, Italian seasoning, salt, and pepper. Cook for another 1-2 minutes.

Pour in the diced tomatoes and beef broth, stirring well. Bring the mixture to a gentle boil.

Add the elbow macaroni, stir, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally.

Before serving, taste the goulash and adjust seasoning if necessary.

Ladle the goulash into bowls and top with optional shredded cheese, sour cream, or fresh parsley if desired.