Place a large pot over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion becomes tender. Break the beef into smaller pieces as it cooks. Drain any excess grease.
Add the minced garlic and cook for approximately 30 seconds, stirring until fragrant. Stir in the tomato paste and cook for another minute.
Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Stir everything together and bring the mixture to a boil.
Stir in the uncooked elbow macaroni and frozen mixed vegetables. Reduce the heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
Taste and adjust the seasonings if needed. Serve warm and enjoy!
