Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions, about 7-9 minutes, until al dente. Drain and set aside.

In a separate pot or Dutch oven, heat olive oil and butter over medium-high heat. Add diced onion and sauté for 4-5 minutes until translucent.

Add minced garlic and sauté for an additional minute until golden and aromatic, being careful not to burn it.

Introduce ground beef to the pot and cook for 7-10 minutes until browned, breaking it apart as it cooks.

Add diced green bell pepper and sauté for another 2-3 minutes until it begins to soften.

Stir in diced tomatoes, tomato sauce, and tomato paste. Sprinkle in Italian seasoning, salt, pepper, Worcestershire sauce, and optional sugar. Combine and allow to meld for 2-3 minutes.

Gently fold in the cooked elbow macaroni, stirring thoroughly and cooking on low heat for 3-5 minutes.

Serve hot and garnish with freshly chopped parsley.