In a large pot or Dutch oven with fitting lid, heat the oil on medium heat and add the onion. Cook until translucent, about 3-5 minutes. Add the garlic and cook 1 minute more.

Add the ground beef to the pot and cook until browned. Drain any excess grease. Season ground beef with salt and pepper.

Add into the pot the diced tomatoes, tomato sauce, broth, water, ketchup, mustard and Worcestershire sauce. Stir until all mixed together. Stir in the pasta then turn heat to high to bring to a boil.

Once it reaches a boil, cover with a lid and lower the heat down to medium-low. Simmer for 13-16 minutes, stirring occasionally, until pasta is al dente.