Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, about 6-7 minutes. Drain and rinse briefly under warm water to stop cooking, then set aside.

In a large Dutch oven or deep skillet, heat 1 tbsp of olive oil over medium-high heat. Add the ground beef to the pan. Sprinkle it with baking soda (if using), 1 tsp of kosher salt, and black pepper. Cook for 6 to 8 minutes, breaking it apart until well browned.

Push the beef to one side of the pan. Add 2 tbsp more oil to the empty space. Toss in the diced onion, bell pepper, celery, and 1/2 tsp of salt. Stir everything together and cook for about 5 minutes, scraping up any browned bits stuck to the pan. Add minced garlic and sauté for an additional 30 seconds until fragrant.

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

Follow with Worcestershire sauce, Italian seasoning, and red pepper flakes.

Stir in the crushed tomatoes along with the beef broth. Let the sauce simmer uncovered for 12 to 18 minutes, stirring occasionally until it thickens and darkens in color.

Add the cooked macaroni to the sauce, stirring to combine. If it looks dry, splash in a bit of broth or water. Garnish with fresh parsley if desired and serve hot!