In a large skillet, cook the ground beef over medium heat until it is browned and fully cooked. Drain excess fat.
Add the chopped onion and bell peppers to the skillet. Cook the vegetables in a skillet until tender, about 5 minutes.
Add the minced garlic and sauté it for an additional minute, or until it becomes fragrant.
Pour in the tomato sauce, diced tomatoes, Worcestershire sauce, soy sauce, and Italian seasoning. Mix well and let simmer for 10 minutes.
In the meantime, cook the elbow macaroni following the instructions on the package. Drain and set aside.
Combine the cooked macaroni with the sauce mixture in the skillet. Stir until well incorporated.
Season with salt and pepper to taste. Serve the dish hot and, if desired, garnish with grated Parmesan cheese.