Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent.

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, approximately 5-7 minutes.

Pour in the red wine, scraping any bits from the bottom of the skillet. Allow it to simmer and reduce by half, about 3-4 minutes.

Stir in the diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for at least 30 minutes, stirring occasionally.

Add the cooked pappardelle to the skillet with the sauce, tossing to coat the noodles evenly.

Plate the pasta hot and sprinkle generously with freshly grated Parmesan cheese. Enjoy!