In a large pot, over medium-high heat, add oil. Add the beef, salt, and black pepper then brown beef, breaking it up into large chunky pieces. Add onion and garlic then saute until onion is soft.
Stir in crushed tomatoes, water, soy sauce, both paprikas, caraway seeds, Italian seasoning, salt, black pepper, and bay leaf. Bring to a boil, reduce heat immediately and simmer, partially covered, 30 minutes.
Stir in the elbow pasta, cover, and simmer on low heat, stirring occasionally until the pasta is tender about 25 minutes. Remove bay leaf and adjust seasoning. Ladle into bowls, top with cheese and serve.