1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.

4. Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Mix well and bring to a gentle simmer.

5. Add the elbow macaroni and stir so the pasta is evenly coated and mostly submerged in the liquid.

6. Cover partially and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

7. Remove from the heat, stir in the chopped parsley, and serve warm.