1. Heat a large skillet over medium heat. Add olive oil or butter and the ground beef. Break it apart with a wooden spoon and cook until browned. Drain excess grease if needed.

2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes and combine well with the beef. Simmer for 5 minutes.

3. Reduce heat slightly and pour in the heavy cream. Let it simmer for 2–3 minutes to thicken slightly.

4. While the sauce simmers, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

5. Stir the mozzarella and Parmesan cheese into the sauce. Mix until fully melted and creamy.

6. Add the cooked pasta to the sauce and stir until evenly coated. Season with salt, pepper, and Italian seasoning.

7. Serve hot with extra Parmesan or fresh parsley if desired.