Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, about 6-7 minutes. Drain and rinse briefly under warm water to stop the cooking process.

In a large Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high heat. Add the ground beef and sprinkle with baking soda, kosher salt, and black pepper. Cook for 6 to 8 minutes until browned.

Push the beef to one side of the pan. Add 2 tbsp more oil to the empty space. Add diced onion, green bell pepper, celery, and 1/2 tsp salt. Cook for 5 minutes, then add minced garlic and cook for an additional 30 seconds.

Stir in tomato paste and cook for 4 minutes, stirring constantly until darkened and glossy.

Add Worcestershire sauce, Italian seasoning, and red pepper flakes if using. Stir in crushed tomatoes and broth (or water). Bring to a simmer, cover partially, and let it bubble for 12 to 18 minutes.

Stir in the cooked macaroni to heat through, about 2 minutes. If the mixture looks dry, add a splash of broth or water. Garnish with fresh parsley if desired.