Heat olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
Stir in the dried oregano, dried basil, salt, and black pepper.
Add the diced tomatoes (with their juice), tomato paste, and beef broth to the pot. Stir to combine.
Bring the mixture to a boil.
Add the uncooked penne pasta to the pot, stirring to submerge the pasta in the liquid.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is cooked al dente and the sauce has thickened.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and incorporated.
Sprinkle chopped fresh parsley over the pasta before serving.