Heat a large pot (at least 5-quart capacity) over medium heat and add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until nicely browned with no pink remaining. Don't drain the fat unless there's excessive grease.

Add the diced onion to the browned beef and cook for 3-4 minutes until the onion becomes translucent and softens. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the crushed tomatoes and beef broth, stirring well to combine. Add the uncooked pasta directly to the pot, pushing it down so it's mostly submerged in the liquid. Bring everything to a boil, then reduce heat to medium-low and simmer for 10-12 minutes.

Stir the pasta every 3-4 minutes to prevent sticking to the bottom of the pot. Cook until pasta is tender but still has a slight bite, with about 80% of the liquid absorbed.

Remove the pot from heat and stir in the heavy cream and Parmesan cheese. Mix thoroughly until the cheese melts completely and the sauce becomes smooth and creamy. Season with salt and pepper to taste. Let rest for 2-3 minutes to thicken slightly before serving. Garnish with fresh torn basil leaves.