Cook the ground beef: In a large skillet or Dutch oven, heat the ground beef over medium-high heat. Cook, breaking it apart with a spoon, until it’s browned and cooked through, about 6-8 minutes. Drain any excess fat.

1. Sauté the onion and garlic: Add the diced onion to the skillet with the cooked beef and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
2. Add the tomato base: Stir in the diced tomatoes, tomato paste, tomato sauce, and Worcestershire sauce. Add the dried basil, oregano, paprika, salt, and pepper. Stir to combine.
3. Add the broth and pasta: Pour in the beef broth and stir in the pasta. Bring the mixture to a simmer, then cover and cook for 12-15 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally to prevent the pasta from sticking.
4. Add cheese (optional): Once the pasta is cooked, sprinkle the shredded cheddar cheese over the top of the goulash and cover the skillet for 2-3 minutes, until the cheese is melted and bubbly.
5. Serve: Garnish with fresh parsley and serve immediately.