To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through.
Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
Add broth, diced tomatoes, tomato sauce, and spices, stir until combined.
Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
Stir in elbow macaroni, and simmer, covered an additional 20 minutes.
Remove bay leaves, dish, and garnish as desired