Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the pot with the beef and cook for 3 minutes until softened.
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
Pour in the beef broth and bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Stir well to prevent sticking.
Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally during this time.
Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.
Notes
For a richer flavor, you can substitute half of the beef broth with canned diced tomatoes (undrained).
If the sauce seems too thick after adding the cream, add a splash of milk or extra broth until you reach your desired consistency.
This recipe works well as a one skillet comfort food option for family friendly one pot dinners.