In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if needed.

Add the onion, carrots, celery, and garlic. Cook for 5 minutes until vegetables are slightly softened.

Stir in the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for 15 minutes.

Add the macaroni and cook for another 10 minutes, or until pasta is tender.

Stir in frozen peas (if using) and let cook for 2 more minutes.

Serve hot and enjoy!