1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
3. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant but not browned. This step always reminds me of Mama Lou’s kitchen—the smell of garlic was like a welcome hug.
4. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and Italian seasoning as it cooks.
5. Pour in the beef broth and let it simmer for 3-4 minutes to reduce slightly and deepen the flavor.
6. Lower the heat to medium and stir in the heavy cream. Allow the mixture to warm through for 2-3 minutes, stirring occasionally.
7. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens and becomes creamy. Be careful not to boil once the cheese is added, or it might separate.
8. Add the cooked bowtie pasta to the skillet and toss gently to coat all the pasta in the luscious sauce.
9. Adjust the seasoning with more salt and pepper if needed. If you like a little kick, sprinkle in some crushed red pepper flakes.
10. Finish with a generous sprinkle of fresh parsley for color and a fresh burst of flavor before serving.

One of my favorite parts of making this dish is the moment I toss the pasta into the sauce. It’s like bringing everything together—the heart of the meal right there in the pan. My sister Ouma always insists on helping at this stage because she loves to make sure every bowtie is perfectly coated. It’s those little shared moments that make cooking so special.