In a large pot, heat 2 tablespoons of olive oil over medium-high heat for about 1 minute. Add 1 pound of ground beef and break it apart. Cook for 5-7 minutes until browned.

Reduce heat to medium, stir in 1 chopped onion and 2 minced garlic cloves. Cook for about 3 minutes until the onion is translucent.

Pour in a 28-ounce can of crushed tomatoes and 2 cups of beef broth, mixing thoroughly. Add 1 tablespoon of Italian seasoning, salt and pepper to taste. Stir and bring to a gentle simmer.

Stir in 12 ounces of short pasta, ensuring it's submerged. Increase heat to boil, then cover and reduce to low, simmer for 15-20 minutes, stirring occasionally.

Allow the pasta to cook until tender and the sauce has thickened, around 15-20 minutes. Add more broth or water if too thick.

Once cooked, taste and adjust seasoning if necessary. Serve hot, sprinkled with grated Parmesan cheese and garnish with fresh basil or parsley.