Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes.
Stir in dried oregano, dried basil, salt, and black pepper.
Pour in crushed tomatoes and beef broth, stirring to combine.
Bring the mixture to a boil.
Add uncooked penne pasta to the pot and stir well to submerge the pasta in the liquid.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked and the sauce has thickened, about 12-15 minutes.
Remove from heat and stir in grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley on top before serving.