Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, for 5 to 7 minutes until no pink remains. Drain excess fat if needed.

Add the diced onion and minced garlic to the beef, stirring often, for 2 minutes until fragrant.

Pour in the crushed tomatoes, beef broth, and 1 teaspoon dried Italian seasoning. Bring to a simmer, then reduce heat to medium-low and let bubble gently for 10 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, then drain and set aside.

Stir the 1/2 cup heavy cream into the beef mixture. Season with salt and black pepper to taste. Let simmer for 2 to 3 minutes until the sauce thickens slightly.

Add the cooked pasta directly to the skillet and toss gently to coat. Top with 1/2 cup grated parmesan cheese and serve.