Add oil to a large pot or 4-quart dutch oven and heat over medium-high. Once oil is shimmering, crumble beef into the pot and add onion and garlic. Use a spatula to break up the beef into small pieces as it cooks, stirring to cook all sides.
Once beef is browned and no pink remains, stir in the spices. Cook 30 seconds, until fragrant, then mix in Worcestershire sauce and tomato paste, stirring well to evenly distribute.
Pour in crushed tomatoes and beef broth. Stir well to combine, then let come to a low boil.
Stir in macaroni and reduce heat to medium. Cover and let simmer for 20 minutes. Stir occasionally to prevent sticking; if it is sticking too much reduce heat to medium-low. If you want a thicker sauce, remove the lid for the last 5 minutes of cooking.
Serve with grated cheese and chopped fresh parsley, or your favorite toppings.