1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

2. Add the ground beef, breaking it up with a spatula. Season with salt, pepper, and Italian seasoning. Cook until browned and no longer pink.

3. Stir in tomato paste and diced tomatoes. Pour in the beef broth and bring the mixture to a simmer.

4. Add the uncooked spaghetti, gently pressing it down into the liquid. Simmer uncovered for about 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

5. Lower the heat and stir in the heavy cream, mozzarella, and Parmesan. Stir until the cheese is melted and the sauce is rich and creamy.

6. Top with chopped basil or parsley for a fresh finish. Serve hot right from the pot.