Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Add the diced onion to the same pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.

Stir in the tomato paste, smoked paprika, dried basil, crushed red pepper flakes (if using), Tony Chachere’s seasoning, and black pepper. Cook for 1–2 minutes until the tomato paste deepens in color and becomes slightly caramelized.

Pour in the beef broth and fire-roasted crushed tomatoes. Stir well to combine.

Stir in the heavy cream and bring the mixture to a gentle boil. Add the uncooked pasta directly to the pot, stirring to make sure it’s submerged.

Reduce to a steady simmer and cook uncovered, stirring often, for 14–16 minutes, or until the pasta is al dente and the sauce has thickened.

Once the pasta is fully cooked, lower the heat and stir in:

½ cup shredded cheddar

¼ cup Pecorino Romano or Parmesan

Stir until melted and creamy, then fold in the chopped parsley.

Taste and adjust seasoning if needed. Serve warm with extra cheese on top if you’re feeling it.