In a Dutch oven over med-high heat, add 1 tablespoon or less of oil until shimmering.
Add the ground beef, onion, green pepper, celery and Italian seasoning (or other seasonings), cook until browned.
Drain well.
Stir in the garlic until fragrant, about 30 seconds.
Stir in the tomato sauce, diced tomatoes with the juice, macaroni, beef broth, Worcestershire sauce, bay leaf, salt and pepper.
Cover and simmer until macaroni is mostly tender, about 10 minutes.
Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3-5 minutes longer.
Taste and add more salt and pepper if needed.
Plate and sprinkle cheese on top.
Chef's notes: If you don't have a Dutch oven, brown meat in skillet and transfer to large pot with a lid before adding the tomatoes and tomato sauce. OR you can brown the meat and transfer it to a crock pot, add the rest of the ingredients and cook on low for 2-3 hours or high for 1 hour. Original recipe credited to Della Garretson Hoover.