Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package directions. Drain and set aside.
In a large skillet over medium high heat, melt the butter. Add the onion and bell pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the ground beef, Worcestershire sauce, Italian seasoning, salt and pepper. Cook until the beef has browned and cooked through, drain the grease if desired.
Lower heat and stir in the diced tomatoes, tomato sauce and tomato paste, bringing to a light simmer. Cook about 5 minutes, then stir in the cooked elbow macaroni and heat through.
Notes
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