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

Brown Beef: In a large skillet or deep sauté pan, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.

Sauté Aromatics: Stir in the chopped onion and garlic; sauté for about 2–3 minutes until the onion softens.

Season: Add Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Stir to combine.

Add Tomatoes and Broth: Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir and bring to a simmer.

Simmer: Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

Add Cream: Stir in the heavy cream and let it simmer for another 2–3 minutes.

Combine Pasta: Add the drained pasta into the skillet, tossing everything until the noodles are well-coated.

Add Cheese: Stir in the mozzarella and Parmesan cheeses until they melt into the sauce and it becomes creamy.

Garnish and Serve: Remove the skillet from heat, sprinkle with chopped parsley, and serve warm.