Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink. Drain excess fat if necessary.
Sauté the Vegetables:
- Add the diced onion to the pot with the beef. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Seasonings:
- Stir in the diced tomatoes (with their juice), tomato sauce, water or beef broth, bay leaves, paprika, Italian seasoning, salt, pepper, and Worcestershire sauce (if using). Mix well to combine.
Simmer the Goulash:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
Cook the Macaroni:
- Add the uncooked elbow macaroni to the pot. Stir well and return the lid. Continue to simmer for about 15 minutes, or until the macaroni is cooked through and most of the liquid is absorbed. Stir occasionally to prevent sticking. Add more water or broth if the mixture seems too dry.
Final Adjustments:
- Once the macaroni is tender, remove the bay leaves and adjust seasoning to taste. If the goulash is too thick, you can add a little more water or broth to reach your desired consistency.
Serve:
- Serve the goulash hot, garnished with shredded cheddar cheese and chopped fresh parsley if desired.