In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if necessary.

Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.

Once the ragu has thickened, combine it with the cooked pasta in the skillet. Toss to coat the pasta evenly with the sauce.

Serve hot, garnished with chopped parsley and grated Parmesan cheese.