In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.

Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.

Bring the mixture to a boil, then add the elbow macaroni. Reduce heat and simmer for 20 minutes, stirring occasionally, until the pasta is cooked.

Serve hot, garnished with parsley if desired.