Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain in a colander, but do not rinse.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté for 4-5 minutes until golden brown and translucent.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds until aromatic.

Introduce 1 pound of ground beef, break it up, and cook for about 5-7 minutes until browned and cooked through. Drain excess fat while keeping some for sauce.

Pour in 1 cup of beef broth and deglaze the skillet, scraping up browned bits. Season with ½ teaspoon red pepper flakes, salt, and black pepper. Simmer for 3-4 minutes.

Add the drained pasta to the skillet, tossing to coat evenly with the beef and sauce. Cook for about 2 minutes over low heat.

Drizzle in another tablespoon of olive oil and stir gently to combine.

Serve hot with grated Parmesan on top and fresh parsley if desired.