1. Heat olive oil in a deep skillet or Dutch oven over medium heat. Add diced onion and minced garlic; sauté until fragrant and soft.

2. Add ground beef to the skillet and brown, breaking it into crumbles as it cooks. Drain any excess fat if needed.

3. Stir in Italian seasoning, salt, pepper, and tomatoes. Let cook for 2–3 minutes to blend the flavors.

4. Pour in beef broth and heavy cream. Add the dry spaghetti, breaking in half if needed to fit. Ensure the pasta is mostly submerged.

5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally.

6. Once the pasta is al dente and the sauce has thickened, stir in parmesan cheese until fully melted and creamy.

7. Remove from heat and let the pasta sit uncovered for 2–3 minutes to allow the sauce to thicken further.

8. Garnish with chopped parsley or basil and serve immediately.