1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, approximately 8-10 minutes.
3. Stir in the beef broth, heavy cream, Worcestershire sauce, salt, pepper, and thyme. Bring the mixture to a gentle simmer.
4. Reduce the heat to low and let the sauce thicken slightly, about 5 minutes.
5. Fold in the cooked pasta, ensuring it’s well-coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.
7. Serve hot, garnished with freshly chopped parsley if desired.

My abuela always said that the key to a great dish is patience, and this recipe is no exception. Allowing the sauce to thicken naturally enhances the flavors beautifully.