Step 1: Brown the Ground Beef

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
3. Remove any excess grease, if necessary.

Step 2: Sauté Onion and Garlic

1. Add the chopped onion and minced garlic to the pot with the beef. Sauté for about 3-4 minutes, until the onion is softened and translucent.

Step 3: Add Tomatoes and Seasonings

1. Stir in the tomato sauce, diced tomatoes (with juice), tomato paste, and beef broth.
2. Add the Italian seasoning, paprika, salt, and black pepper. Stir well to combine.

Step 4: Add Pasta and Simmer

1. Bring the mixture to a boil, then add the uncooked elbow macaroni.
2. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
3. If the mixture gets too thick, you can add a bit more beef broth or water to reach your desired consistency.

Step 5: Serve

1. Once the pasta is tender and the sauce is rich, serve the goulash hot.
2. Optional: Top with shredded cheddar cheese for an extra cheesy touch.