Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly. Drain extra fat if needed, leaving about a tablespoon for flavor.

Add onion and a pinch of salt. Cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Stir in tomato sauce, diced tomatoes, Italian seasoning, smoked paprika, crushed red pepper if using, and a few grinds of black pepper. Add the broth and bring to a gentle simmer.

Stir in the macaroni. Simmer uncovered, stirring every couple of minutes, until pasta is tender and the sauce has thickened, about 12 to 15 minutes. If the pot looks dry before the pasta is done, add a splash more broth or water.

Adjust salt and pepper. If you like it cheesy, stir in half the cheese until melted, then sprinkle the rest on top. Let it sit 2 minutes so the sauce settles and thickens slightly.

Top with parsley or green onions and ladle into bowls. Serve hot.