Bring a large pot of well-salted water to a rolling boil. Cook the elbow macaroni until just shy of al dente. Drain and rinse briefly under warm water.

In a large Dutch oven or deep skillet, heat 1 tbsp of olive oil over medium-high heat. Add the ground beef and season with baking soda, kosher salt, and black pepper. Cook for 6 to 8 minutes.

Push the beef to one side and add 2 tbsp more oil. Add the diced onion, bell pepper (if using), celery, and remaining 1/2 tsp salt. Cook for 5 minutes, then add the minced garlic and sauté for 30 seconds.

Stir in tomato paste and cook for about 4 minutes, stirring constantly until it darkens and becomes glossy.

Add Worcestershire sauce, Italian seasoning, and red pepper flakes. Stir in crushed tomatoes and beef broth.

Reduce heat and simmer uncovered for 12 to 18 minutes, until thicken and deepened in color. Taste and adjust seasoning.

Stir in the cooked macaroni and heat through. If dry, add a splash of broth or water.

Serve hot, garnished with fresh parsley. Enjoy!