1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. This aroma always reminds me of Mama Lou’s kitchen—the moment you know something delicious is underway.
4. Add the ground beef to the skillet. Break it up with your spoon and cook until browned and cooked through, about 6-8 minutes. Season generously with salt, pepper, and red pepper flakes if using.
5. Pour in the beef broth to deglaze the pan, scraping up all those flavorful browned bits. Let it simmer for 2-3 minutes until slightly reduced.
6. Reduce the heat to low and stir in the butter until melted and combined, creating a silky sauce that coats the beef beautifully.
7. Add the drained pasta to the skillet, tossing gently to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
8. Sprinkle the Parmesan cheese and chopped parsley over the pasta. Toss once more so the cheese melts and everything is evenly mixed.
9. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately while warm and fragrant.

One tip I learned from Ouma is to never rush the garlic step. That gentle sautéeing brings out the sweetest flavor, which is the secret to making this dish taste like a little celebration in your mouth.