In a large Dutch oven or heavy pot, cook 1 lb of ground beef over medium-high heat until no longer pink. Do not drain the fat.

Add 1 diced yellow onion and sauté with the beef for 5 minutes until softened.

Add 3-4 minced garlic cloves and cook for 1 more minute until fragrant.

Stir in one 15-oz can of tomato sauce, one 15-oz can of diced tomatoes, 2 cups of beef broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 tablespoon of Worcestershire sauce, 1 bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Bring the mixture to a boil, then reduce heat to a steady simmer.

Stir in 8 oz of small pasta shells, ensuring they are submerged in the liquid.

Cover the pot and simmer for 13-15 minutes, stirring occasionally until the pasta is al dente and has absorbed most of the liquid.

Remove the pot from heat. Discard the bay leaf and stir in ½ cup of grated Parmesan cheese until melted.

Let the dish sit, covered, for 5 minutes to thicken and meld the flavors.

Garnish with fresh parsley or more Parmesan before serving.