Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 10 minutes), then drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 30 seconds.

Add ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through (about 5 minutes). Drain excess fat if necessary.

Stir in the tomato paste and cook for 1 minute. Add the canned diced tomatoes (with juice), beef broth, salt, pepper, and Italian herbs. Stir well and bring to a simmer. Let cook for 7 minutes, stirring occasionally.

Reduce heat to low. Stir in the heavy cream and both cheeses. Continue stirring until the cheese is melted and the sauce is creamy.

Add the drained pasta to the skillet. Toss until all the pasta is evenly coated in the cheesy beef sauce. Taste and adjust seasoning if needed.

Garnish with chopped parsley and serve hot.