Heat the olive oil in a large deep pot over medium heat.

Add the chopped onion and diced bell pepper and sauté for 4 to 5 minutes until softened and fragrant.

Stir in the minced garlic and cook for 30 seconds until aromatic.

Add the ground beef to the pot and cook, breaking it up with a spoon, for 5 to 6 minutes until no pink remains.

Sprinkle in the paprika, dried oregano, dried basil, salt, and black pepper, then stir to coat the meat and vegetables.

Add the tomato paste and cook for 1 minute, stirring, to let it caramelize slightly.

Pour in the crushed tomatoes, beef broth, and heavy cream, then stir well to combine.

Bring the mixture to a gentle simmer over medium heat.

Add the dry pasta to the pot and stir so all the noodles are submerged in the liquid.

Reduce the heat to medium low and simmer uncovered for 12 to 14 minutes, stirring every 2 to 3 minutes so the pasta does not stick to the bottom.

If the sauce becomes too thick before the pasta is al dente, add a small splash of hot water or broth and stir it in.

Taste and adjust seasoning with additional salt and pepper if needed.

When the pasta is just al dente and the sauce is creamy and coats the spoon, turn off the heat.

Sprinkle the shredded cheese over the pot and stir until it melts into the sauce and turns glossy.

Let the pot rest off the heat for 3 minutes to thicken slightly, then sprinkle with chopped parsley if using and serve hot.