Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and chopped onion, breaking up the meat as it cooks. Cook for 5 to 7 minutes until beef is browned and onion is soft. Drain excess fat if needed.

Stir in minced garlic, oregano, and basil. Cook for 1 minute, stirring constantly, until fragrant.

Pour in beef broth and tomato sauce, stirring to combine. Increase heat and bring to a gentle boil.

Add dry pasta to the pot, stirring to submerge all pieces. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking. Add water in small amounts if the mixture becomes too thick before pasta is tender.

Remove from heat and stir in shredded cheese until melted and creamy. Season with salt and black pepper to taste.

Garnish with fresh parsley and serve hot.