Heat olive oil in a large pot or deep skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until browned and fully cooked.

Add the chopped onion and minced garlic to the pot. Cook for 2–3 minutes until the onion becomes soft and fragrant.

Carefully drain any excess grease from the pot to keep the sauce from becoming too oily.

Pour the tomato sauce and beef broth into the pot. Stir well to combine with the beef mixture.

Add the salt, black pepper, garlic powder, Italian seasoning, and optional sugar. Stir to distribute the seasonings evenly through the sauce.

Add the dry pasta to the pot and stir gently. Make sure most of the pasta is covered with liquid.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 12–15 minutes, stirring occasionally so the pasta does not stick.

Once the pasta is tender and the sauce has thickened, turn off the heat. Stir in the shredded cheese if using, and serve warm.