Bring a pot of water to a rolling boil, salting liberally. Add elbow macaroni. Cook until al dente. Drain and set aside.
Over medium-high heat, cook ground beef + chopped peppers and onions until fully-done. Season with kosher salt, black pepper, and a liberal amount of garlic powder to taste. Add smoked paprika, Italian seasoning, Worcestershire, and soy sauce.
When beef is fully cooked, add tomato paste and cook for 2-3 minutes.
Reduce to medium-low heat and add crushed tomatoes, tomato sauce, water, and bay leaves. Cook for 30 minutes.
Add in al dente elbow macaroni, stir well, and allow to cook for a couple of more minutes. Remove bay leaves and serve; top with fresh parmesan.