Bring a large pot of well-salted water to a boil. Cook the elbow macaroni until just shy of al dente (about 1-2 minutes less than the package directions). Drain, rinse briefly under warm water to stop the cooking, and set aside.

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

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

Stir in the tomato paste and cook for 4 minutes until it darkens and becomes glossy. Add Worcestershire sauce, Italian seasoning, and red pepper flakes. Pour in the crushed tomatoes and beef broth, stirring until combined.

Bring the sauce to a simmer uncovered for 12 to 18 minutes, stirring occasionally, until it thickens and darkens in color. Taste and adjust seasoning as needed.

Stir in the cooked macaroni to heat through. If the mixture looks dry, add a splash of broth or water. Garnish with fresh parsley if desired.