Start by bringing a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the finely diced onion and sauté for about 5 minutes until soft.

Incorporate the minced garlic into the skillet with the sautéed onion. Stir for 30 seconds until fragrant, being careful not to burn.

Add the ground beef, breaking it into smaller pieces. Cook for about 6 to 8 minutes until browned and fully cooked.

Carefully drain any excess fat from the skillet, leaving a small amount. Pour in 1 cup of beef broth and deglaze the pan.

Allow the mixture to simmer for about 3 to 5 minutes, seasoning with red pepper flakes, salt, and black pepper.

Add the drained bowtie pasta to the skillet, tossing gently to coat in the sauce.

Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley.