1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Season with salt and pepper. Drain excess fat if necessary.

2. Lower heat to medium. Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook for another minute. Add diced tomatoes and stir to combine.

3. Pour in beef broth, onion powder, Italian seasoning, and a bit more salt and pepper. Stir well.

4. Break spaghetti in half and add to the pot. Gently press down so it’s mostly submerged. Bring to a boil, then reduce heat and simmer, covered, for 10–12 minutes, stirring occasionally.

5. Once pasta is al dente and most liquid is absorbed, reduce heat to low. Stir in heavy cream, mozzarella, and Parmesan until smooth and creamy.

6. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.

7. Let rest for a few minutes off heat before serving.