Heat a splash of olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes, stirring frequently, until browned and fully cooked.

While the beef cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually about 9-11 minutes. Drain the pasta, reserving a little water.

Return to the skillet with the cooked beef, pour in the vegetable broth, stir in heavy cream, and simmer for about 3 minutes. Add grated Parmesan and mix until melted.

Gently fold the drained pasta into the sauce. Adjust thickness with reserved pasta water and taste to adjust seasoning.

Serve hot, garnished with additional Parmesan. Enjoy with garlic bread or salad.