Skillet Macaroni & Beef

This recipe came from my weekly e-mail from America's Test Kitchen.

1 1/2 lbs. ground beef
1 large onion, minced
1 red bell pepper, chopped
6 garlic cloves
2 cups elbow macaroni
1 29oz. can tomato sauce
2 cups chicken broth
1 1/2 t. dried oregano
salt & pepper
1 cup cheese

Cook beef in large nonstick skillet over medium high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons of fat in the skillet & reserve. Add onion, red pepper, & garlic to fat in skillet & cook, covered until softened, about 3 minutes. Add macaroni, tomato sauce, broth, oregano, & reserved beef to skillet & bring to boil. Cover, reduce heat to low and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt & pepper. Sprinkle with cheese. Serve.