Sauté the Beef: In a large skillet over medium-high heat, brown the ground beef with the Worcestershire sauce and Italian seasoning. Drain any excess fat.
Add Aromatics: Add the butter and minced garlic to the pan. Stir for about 1 minute until the garlic is fragrant and the butter is melted.
Simmer: Pour in the beef broth and add the bowtie pasta. Stir well and bring to a boil.
Cook: Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 12–15 minutes (or until the pasta is tender and has absorbed most of the liquid).
The Creamy Finish: Stir in the heavy cream and Parmesan cheese. Continue stirring for 1–2 minutes over low heat until the sauce becomes thick, smooth, and creamy.
Serve: Season with salt and pepper. Serve hot and enjoy!
