Steps

• In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, toss in the chopped onions. Sauté until they become translucent and fragrant, about 3 minutes. Add the minced garlic and cook for another 1 minute.
• Add the ground beef to the onions and garlic in the skillet. Break it up using a wooden spoon, cooking until it's browned and no pink remains. Drain any excess fat from the skillet.
• Pour in the entire can of diced tomatoes, including the juices, followed by the beef broth.
• Stir in your choice of dry pasta, ensuring it's submerged in the liquid. Sprinkle in the Italian seasoning, and season with salt and pepper to taste.
• Reduce the heat to a simmer and cover the skillet with a lid. Cook for about 15 minutes, stirring occasionally, until the pasta is tender. Then, uncover, sprinkle generously with shredded cheddar cheese, and let it melt.