Heat a large skillet over medium heat. Add ground beef and break into small crumbles. Cook for 6 minutes until completely browned.
Drain excess fat from the skillet, leaving just enough to keep meat moist.
Add diced onion to the beef and cook for 2 to 3 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Season with salt and black pepper, then pour in tomato sauce and beef broth. Stir well.
Add uncooked pasta directly to the skillet and mix everything together thoroughly.
Bring to a simmer, then reduce heat to low and cover. Cook for 12 to 15 minutes, stirring occasionally, until pasta is tender.
Remove skillet from heat. Stir in heavy cream and shredded cheese until melted and smooth.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley and grated Parmesan. Serve hot.
