Sauté the aromatics: Heat 1–2 tablespoons oil in a large pot over medium heat. Add diced onion with a pinch of salt and cook 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Brown the beef: Add ground beef to the pot. Break it up with a spoon and cook until no pink remains, about 5–7 minutes. If the beef renders a lot of fat, drain excess grease so the sauce stays balanced.
Season the base: Stir in paprika, dried oregano, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if using. Cook 30–60 seconds to bloom the spices.
Add tomatoes and broth: Pour in tomato sauce, diced tomatoes with their juices, a splash of Worcestershire, and beef broth. Add a bay leaf. Bring to a lively simmer.
Simmer and taste: Reduce heat to medium-low. Let the sauce simmer 8–10 minutes, stirring occasionally. Taste and adjust salt, pepper, or Worcestershire for balance.
Cook the pasta right in the pot: Stir in the elbow macaroni. Keep the heat at a steady simmer, stir often to prevent sticking, and cook until pasta turns tender, about 10–12 minutes. If the mixture thickens too much before pasta softens, add a splash of broth or water.
Finish and serve: Remove the bay leaf. If you like, fold in a handful of shredded cheese until melty for a creamier finish, or sprinkle cheese on top when serving. Garnish with chopped parsley and ladle into warm bowls.
Salt in layers: Light seasoning during each step builds flavor.
Stir the pasta frequently: Pasta can stick at the bottom as it absorbs sauce.
Keep it saucy: Goulash thickens as it sits; hold extra broth nearby to loosen.
Rest before serving: Let it sit 5 minutes off heat so the sauce hugs the pasta.
