In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it apart with a spatula. Cook for 5 to 7 minutes until browned and fully cooked, stirring occasionally. Drain any excess grease.

Add the diced onion to the skillet and sauté for 2 to 3 minutes until softened and translucent.

Stir in the minced garlic and continue to cook for about 30 seconds until fragrant.

Season the mixture with salt and pepper to taste, then pour in the tomato sauce and beef broth. Bring to a gentle simmer.

Stir in the uncooked pasta, ensuring it is well-coated with the sauce. Cover and cook for 12 to 15 minutes, stirring occasionally.

Once the pasta is cooked, remove from heat and stir in the heavy cream and shredded cheese until melted and creamy.

Serve warm, garnished with chopped parsley and a sprinkle of Parmesan cheese.