Heat olive oil in a large skillet over medium high heat. When hot, add ground beef and cook, breaking up with the back of your spoon until cooked and no longer pink. Drain excess grease.
Add onion and garlic, and cook another 2-3 minutes, until onion is translucent and garlic fragrant.
Stir in tomato sauce, tomato paste, beef broth, and spices. Then add pasta and give it a stir. Make sure liquid is over the pasta. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, until liquid has reduced and pasta is cooked.
Stir in milk and cheese until creamy. Simmer for 5-10 extra minutes if you want it to thicken up a little more. Serve in bowls with chopped parsley.
*If you want to make this dish Dairy Free and Whole 30 Approved- leave out the cheese and sub a non-dairy alternative instead of milk (Nutpods original works great)