Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1 pound of ground beef, cooking for about 5-7 minutes until browned and fully cooked.

In the same skillet, add 1 finely chopped onion and 2 cloves of minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes soft and translucent.

Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of Italian seasoning, and 1 teaspoon of smoked paprika. Cook for another minute.

Add 2 tablespoons of butter to the skillet, allowing it to melt completely. Then, pour in 1 cup of beef broth, stirring to combine. Bring to a gentle simmer for 3-4 minutes.

Reduce the heat to low and stir in 1 cup of half and half and 1 cup of freshly grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy.

In a separate pot, boil water and add 8 ounces of bowtie pasta. Cook according to package instructions until al dente.

Add the drained bowtie pasta to the skillet with the creamy beef sauce, tossing gently to coat. Serve hot, garnished with extra Parmesan if desired.