Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Brown the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Saute onion and garlic: Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Build the sauce: Pour in the marinara sauce and beef broth. Add Italian seasoning, salt, and black pepper. Stir well and let the sauce simmer gently for 3–4 minutes.

Add the cream: Stir in the heavy cream and let the sauce simmer for another 2 minutes until smooth and slightly richened.

Combine the pasta and sauce: Add the cooked pasta to the skillet and toss until all the pasta is coated in the creamy beef sauce.

Melt in the cheese: Add the mozzarella and parmesan cheese, stirring gently until melted and the sauce becomes creamy and thick.

Rest and serve: Let the pasta rest for 5 minutes, then garnish with fresh basil or parsley and serve warm.