Heat the olive oil in a large pot or deep skillet over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and minced garlic to the pot and cook until the onion is softened, about 3 minutes.
Stir in the dried oregano, dried basil, salt, and black pepper.
Add the diced tomatoes with their juice, beef broth, and uncooked penne pasta to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed, about 15 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined.
Garnish with chopped fresh parsley before serving.