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Set a large pot over medium heat. Add the oil to warm.
Then, add the beef, onions, and carrots, and cook until the beef has browned, about 8-10 minutes, breaking up the meat as it cooks. Drain any excess fat from the pot.
Stir in the tomato sauce, garlic powder, and salt.
Add the beef broth and turn the heat to high. When it boils, reduce to medium so the liquid simmers with steady but calm bubbles (so just not vigorously).
Add the pasta to the pot and stir gently.
Cook until the pasta is just tender and most of the liquid is absorbed, or for about 14-16 minutes. It's OK if there's some liquid remaining, as it will be absorbed as the pasta sits.
Remove the pot from the heat and stir in the cheese to melt.
Serve with optional toppings as desired.