Heat the olive oil in a large saucepan or dutch oven over a medium-high heat. Add the chopped onion and cook, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.

Add the ground beef and cook, stirring and breaking up any lumps, until no longer pink, drain.

Add the tomato sauce, chicken stock, pasta, and Italian seasoning. Stir until combined. Bring to a simmer, then cover with a lid and reduce to a low-medium heat and cook for roughly 10 minutes, stirring occasionally, or until the pasta is cooked.

Stir tin the heavy cream and season to taste with salt and pepper. Remove from the heat.

Divide the pasta between serving bowls, and top with parmesan cheese and chopped parsley, if desired.