Heat olive oil in a large pot over medium heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
Add the diced onion and minced garlic to the pot and cook until the onion is softened, about 3 minutes.
Stir in dried oregano, dried basil, salt, and black pepper.
Pour in the diced tomatoes with their juice and beef broth, stirring to combine.
Add the uncooked penne pasta to the pot and stir well to ensure the pasta is submerged in the liquid.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed, about 15 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the top before serving.