Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Add the chopped onion to the skillet with the beef and cook until softened, about 4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, tomato paste, and beef broth. Stir to combine.
Add the dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well.
Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve immediately, garnished with additional Parmesan cheese if desired.