Start by browning the ground beef in a large Dutch oven over medium-high heat until the meat is no longer pink. While cooking, use a wooden spatula to crumble ground beef into small pieces. Remove and set aside. Leave about 1-2 tablespoons of grease in the pan.
Add diced onions and garlic, and cook for 3-5 minutes until the onion is soft, translucent, and fragrant.
Return ground beef to the pot along with the tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, sugar, bouillon, and bay leaf. Stir together, bring to a boil, cover, reduce to low heat, and let it simmer for 8-10 minutes.
Stir in the uncooked pasta, season with cayenne (if using), salt, and pepper to taste, cover, and simmer for an additional 15-18 minutes or until pasta is al dente. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
Take out the bay leaf. Stir in the cheese to melt just before serving. Serve garnished with fresh parsley if desired.