Boil a large pot of salted water and cook pasta according to package instructions until al dente; drain and set aside.

In a large skillet over medium-high heat, brown the ground beef until no pink remains; drain excess fat.

Add the diced onion to the skillet with the beef and sauté for 4 minutes until softened.

Stir in the minced garlic, oregano, and smoked paprika, cooking for 60 seconds until aromatic.

Pour in the tomato sauce and beef broth, bring to a simmer, then reduce heat and cook for 10 minutes.

Stir in the heavy cream and parmesan cheese until the sauce reaches a smooth, creamy consistency.

Combine the cooked pasta with the sauce, tossing thoroughly to ensure even coating.

Season with salt and pepper to taste and serve immediately.