3 tablespoons dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef (80-to-85-percent lean)
Kosher salt and freshly ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow Cheddar
1/2 cup chopped crisp deli-style dill pickles