Bring a large pot of well-salted water to a boil. Cook macaroni until just shy of al dente. Drain, rinse briefly under warm water to stop cooking, and set aside.

In a large Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high. Add the ground beef. Sprinkle with baking soda (if using), 1 tsp kosher salt, and black pepper. Cook 6 to 8 minutes, breaking up the meat, until well browned.

Push the beef to one side of the pan. Add 2 tbsp more oil to the empty space. Add onion, bell pepper, celery, and 1/2 tsp salt. Stir everything together and cook 5 minutes, scraping up any browned bits. Add garlic and cook 30 seconds.

Simmer uncovered for 12 to 18 minutes, stirring occasionally, until thick and darkened in color. Taste and add more salt if needed.

Stir in the cooked macaroni to heat through. If it looks dry, add a splash of broth or water. Garnish with fresh parsley, if desired.