Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente.

In a large skillet over medium-high heat, heat olive oil and brown the ground beef until no longer pink. Drain excess fat.

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Stir in beef broth and heavy cream. Bring to a light simmer.

Reduce heat to medium-low and stir in the grated Parmesan cheese, salt, pepper, and dried parsley.

Continue to stir until the cheese is melted and the sauce begins to thicken, approximately 3 to 5 minutes.

Drain the pasta and add it directly to the skillet.

Toss the pasta with the beef and sauce until evenly coated and serve immediately.