In a large skillet, heat a drizzle of olive oil over medium heat, add diced onions and sauté for about 5 minutes until translucent. Then add minced garlic and cook for an additional minute.

Add ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned. Season with salt and pepper.

In a separate pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Pour vegetable broth into the skillet with the beef, scraping up any browned bits. Stir in heavy cream and simmer for about 3 minutes.

Add grated Parmesan cheese, stirring until melted. Then add the drained pasta to the skillet and mix well.

Spoon pasta into bowls, garnish with extra Parmesan cheese and herbs, and serve with salad or bread.