In a cast iron dutch oven or large pot, heat a drizzle of olive oil or a dab of butter on medium-high. Add the onion, and lightly season with salt and pepper. Remember, the other ingredients have salt in them, so don’t overdo it. Sauté until tender crisp, about 4-5 minutes.

Add the ground beef and cook until brown. If needed, break apart with a wooden spoon. If your ground beef has a high fat percentage, you may want to drain the grease once the meat is browned. But that is optional.

Toss in the garlic. I like to use a garlic press for extra ease. Cook until just aromatic. Do not let the garlic brown, or it will turn bitter.

Add the tomatoes, Italian seasoning, and broth. Stir until combined, and bring to a rapid boil.

Pour in the noodles, and stir to prevent the noodles from sticking together. Cook uncovered at a vigorous simmer until the noodles are tender and the sauce has reduced to your liking.

Turn off the heat, add the shredded cheddar cheese. Stir to combine.

Allow to cool for a few minutes before serving. Then, enjoy!