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Heat 1 tablespoon oil in a large pot over medium-high heat.
Add 1½ cups onion and 1 pound beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
Add garlic, 2 teaspoons paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute.
Stir in 14 ounces tomatoes and their juices, 8 ounces tomato sauce and 1 cup broth.
Bring to a boil.
Reduce heat to medium-low, cover and cook for 5 minutes.
Add 1¼ cups macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
Remove from heat and let stand for 5 minutes before serving.
Sprinkle with 2 tablespoons Parmesan, if desired.