Bring a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta in a colander without rinsing.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion for about 5 minutes until golden and soft.

Stir in minced garlic and sauté for an additional 30 seconds or until fragrant.

Add the ground beef to the skillet, breaking it apart while cooking for 6-8 minutes until browned. Drain excess fat.

Pour in the beef broth and scrape up any browned bits from the skillet. Add red pepper flakes, salt, and black pepper, stirring gently.

Let the mixture simmer for about 3-4 minutes to reduce the broth and enhance the flavors.

Carefully add the cooked bowtie pasta to the skillet, tossing with the beef mixture until well-coated. Add more olive oil if needed.

Plate the dish and top with freshly grated Parmesan cheese and chopped parsley. Serve immediately.