In a large skillet, brown the ground beef over medium heat until fully cooked.

Drain any excess fat, then add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until the vegetables are tender.

Next, stir in the diced tomatoes, tomato sauce, beef broth, and oregano. Bring the mixture to a boil.

Once boiling, add the elbow macaroni, then reduce the heat to low. Cover and simmer for about 15 minutes or until the macaroni is tender.

Season with salt and pepper to taste, and serve hot. If desired, top each serving with grated cheese for added flavor.