Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs ground beef and break it up with a spoon. Season lightly with salt and pepper. Cook until browned and no pink remains, about 5-7 minutes. Drain excess grease.

Reduce heat to medium. Push beef to one side and add the finely chopped onion and diced green bell pepper. Sauté until onion is translucent and pepper softens, about 5 minutes. Add minced garlic and 1 tsp Italian seasoning; cook for 1 minute until fragrant.

Stir everything together. Add the 28-oz can of crushed or diced tomatoes, 15-oz can of tomato sauce, 3 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Add bay leaf if using. Bring to a simmer and cook for 5 minutes to marry flavors.

Stir in 2 cups elbow macaroni, ensuring it's submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer.

Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking, until pasta is tender. If too thick, add up to 1 cup water. Remove bay leaf if used.

Taste and adjust seasonings. For optional cheese version, stir in 1 cup shredded cheddar until melted. Serve hot.