Step 1: Sauté the Vegetables

• In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.

Step 2: Brown the Beef

• Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.

Step 3: Add the Spices and Tomatoes

• Stir in the paprika, cumin, oregano, salt, and pepper. Add the chopped tomatoes and tomato paste, mixing well to combine.

Step 4: Add the Broth and Macaroni

• Pour in the beef broth and bring the mixture to a boil. Stir in the elbow macaroni, reduce the heat, and cover. Let it simmer for about 15 minutes, or until the pasta is cooked al dente.