Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Bring the mixture to a boil.
Add the uncooked penne pasta to the pot and stir to submerge the pasta in the liquid.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed, about 12-15 minutes.
Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley on top before serving.