In a large pot or Dutch oven over medium-high heat, add the ground venison and cook for 3-4 minutes, breaking it up with a spoon as it browns. Once the venison is mostly cooked through and beginning to brown, add the diced onion, chopped bell pepper, and minced garlic. Continue cooking for another 2-3 minutes, stirring occasionally, until the vegetables soften slightly and the garlic becomes fragrant. This initial browning develops deep, savory flavors that form the foundation of the goulash.

Carefully pour off and discard any excess rendered fat from the pot—venison can be leaner than beef, but you'll still want to remove any significant grease to keep the dish from becoming overly heavy. Return the pot to medium heat and pour in the tomato sauce, stewed tomatoes, and water. Add the Worcestershire sauce, Italian seasoning, salt, black pepper, smoked paprika, and sugar. Stir well to combine all ingredients, making sure the seasonings are evenly distributed throughout the liquid.

Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pot. Let it simmer undisturbed for 10 minutes. This resting period allows the venison's flavors to marry with the tomatoes and seasonings, creating a more cohesive sauce. I find that this brief simmer makes a noticeable difference in the depth of flavor compared to rushing straight to adding the pasta.

Add the elbow pasta directly to the simmering goulash mixture. Stir well to break up any clumps and ensure the pasta is submerged in the sauce. The pasta will absorb the flavors as it cooks, creating a more integrated dish than if you cooked it separately. Simmer uncovered for 10-15 minutes, stirring frequently (every 2-3 minutes) to prevent sticking and ensure even cooking. The pasta should be tender but not mushy when finished.

Once the pasta is cooked through, remove the pot from heat. Add the freshly shredded cheddar cheese and stir until completely melted and incorporated—the residual heat will melt it smoothly without requiring additional cooking. I recommend using freshly shredded cheese rather than pre-shredded varieties, as it melts much more evenly and creates a creamier texture. Cover the pot and let it rest for 5 minutes before serving. This resting time allows the flavors to settle and helps the dish achieve its final consistency.