### Instructions
1. Cook the Bowtie Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain well and set aside.
2. Brown the Beef: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
3. Sauté Aromatics: Add the chopped onion to the skillet with the cooked beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 10-15 minutes to allow the flavors to meld.
5. Create the Creaminess: Remove the lid and stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
6. Combine and Serve: Add the cooked and drained bowtie pasta to the skillet with the beef and cream sauce. Toss gently until the pasta is evenly coated.
7. Garnish and Enjoy: Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
### Short Tips
* For extra flavor, choose a good quality beef broth.
* Don’t overcook the pasta; al dente is key for the best texture.
* Feel free to add a pinch of red pepper flakes to the sauce if you like a little heat.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to restore creaminess.
* You can brown the beef ahead of time to save on prep during a busy evening.
* Want to add some veggies? Sauté some chopped bell peppers or mushrooms along with the onion!
