In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart until it’s fully browned and no longer pink. Drain excess grease.

Add the diced onion to the skillet with the beef, stirring for about 2-3 minutes until they soften and become translucent. Toss in the minced garlic and cook for an additional 30 seconds.

Season the mixture with salt and pepper, then pour in the tomato sauce and beef broth. Stir together and bring to a gentle simmer for about 3-5 minutes.

Add the uncooked pasta to the skillet, mixing well to ensure each piece is coated with the sauce. Lower the heat and cover the skillet. Cook for 12-15 minutes, stirring occasionally.

Once the pasta is cooked, remove from heat and fold in the heavy cream and shredded cheese until well combined and the sauce is velvety.

Sprinkle fresh parsley and Parmesan cheese over the pasta. Serve hot.