Warm a large pot over medium-high heat, then add the olive oil. Incorporate the chopped onion, diced red bell pepper, and carrot; sauté for approximately 6 minutes, shifting them to one side once softened. Introduce the ground beef in segments, allowing each portion to sear undisturbed for 2–3 minutes before crumbling and mixing with the vegetables. Continue cooking until the beef is fully browned. Eliminate excess fat if necessary using an absorbent method. Stir in the minced garlic and cook for an additional minute to release its aroma. Pour in the chicken broth, followed by tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and paprika. Season generously with salt and pepper. Bring the contents to a simmer. Add the macaroni, stirring well. Lower the heat to medium-low, cover, and simmer gently, stirring now and then, until the pasta is almost al dente, around 10–12 minutes. Supplement with additional broth if the mixture becomes too thick. Once cooking is complete, take the pot off the heat and let it stand a few minutes, allowing the pasta to fully tenderize and the sauce to thicken. Finally, stir in chopped parsley and serve hot.