Bring a large pot of salted water to a boil. Add in the pasta, stir and cook following package directions until al dente.
Meanwhile, heat olive oil in a 12-inch deep sided skillet on medium-low heat. Add in onion and a pinch of salt, stir and cook until the edges of the onion starts turning slightly golden brown. Then add in the garlic, stir and cook for 1 minute.
Next add in the ground beef, breaking it up into small crumbles with a wooden spoon. Cook until no longer pink, drain and discard fat if necessary.
Add in the tomato paste, Worcestershire and black pepper, stir and cook 2 to 3 minutes before adding in the broth, stirring to combine.
Drain and add in the pasta and gently toss. Then and in all of the mozzarella cheese. Toss until melted and serve with minced fresh parsley and parmesan cheese.