Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package directions until al dente, usually 10-12 minutes. Reserve 1/2 cup pasta water before draining.

Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes until beautifully browned and no pink remains.

Add diced onion to the beef and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

Stir in tomato paste and cook for 1 minute to deepen its flavor. Add diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes, allowing flavors to meld and the sauce to slightly thicken. Taste and adjust seasonings as needed.

Add the cooked pasta to the skillet, gently tossing to coat every bowtie with the rich beef sauce. If the mixture seems dry, add a splash of reserved pasta water. Remove from heat and sprinkle with mozzarella cheese, letting residual heat melt it perfectly. Garnish with fresh parsley.