In a large skillet or Dutch oven, heat over medium heat and add the ground beef. Break it apart with a spatula as it cooks for about 7-10 minutes until it's browned and no longer pink. Use a slotted spoon to transfer the meat to a bowl, leaving behind any excess fat in the pan.

Add the chopped onion, minced garlic, and diced green and red bell peppers to the same skillet. Sauté the vegetables for about 5 minutes, stirring occasionally, until they soften and the onions become translucent.

Stir the cooked ground beef back into the skillet and add the crushed tomatoes, tomato sauce, and tomato paste. Sprinkle in the paprika, dried oregano, dried basil, salt, and pepper. Mix thoroughly and let it simmer for about 3-4 minutes.

Add the uncooked elbow macaroni to the sauce, stirring it in. Cover the skillet and let it simmer on low heat for 15-20 minutes, stirring occasionally.

Once the pasta is cooked, taste and adjust seasoning if needed. If desired, sprinkle shredded cheddar cheese over the top, cover, and let it melt before serving.