Heat the oil in 4 quart braiser or Dutch oven over medium until the surface shimmers. Add the beef and sausage and cook, breaking up the bricks into crumbles as they brown. If you've used lean ground beef, you probably won't need to drain off the fat, but if there's more than a couple of tablespoons, remove at least some of it. (Either scoop some out or use a paper towel with tongs to dab it up.)

Add the onions and bell peppers and saute with the beef until the onions begin to soften (about 5 minutes).

Mix in the tomato paste, smoked paprika, garlic powder, and a big pinch of salt and pepper.

Add the pasta sauce, diced tomatoes, and Worcestershire sauce, stirring well.

Pour in the beef broth and the pasta, making sure the pasta is submerged in liquids.

Raise the heat to medium-high to bring the liquids to a gentle boil. Tomato products like to spit and sputter; cover the pot if necessary, while the pasta cooks.

Simmer for the time indicated on the pasta packaging (for elbows, it's usually about 8 minutes), stirring frequently from the bottom up to prevent the pasta from sticking.

The pasta will probably not be done at 8 minutes, but carefully remove one elbow from the pan and test for texture, as a baseline (it should be opaque and easily flattened with a pinch). I usually go for another 5 minutes.

As the pasta finishes cooking, the goulash will become far less liquidly and more beefy. This is a great sign that the pasta is finished, but test to be sure.

Just before serving, mix in the parsley and cheese. Taste and add more salt and pepper as needed.