Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add the finely chopped onion and minced garlic to the pot. Cook, stirring frequently, until translucent and fragrant, about 5 minutes.
Stir in the ground beef, breaking it apart with your spoon. Cook until browned and cooked through, about 8 minutes, until the meat develops a rich color and releases a savory aroma.
Add the crushed tomatoes and beef broth to the pot. Stir well, scraping up any browned bits from the bottom, and bring to a gentle simmer.
Reduce the heat slightly and let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors meld and the broth thickens slightly.
While the soup simmers, cook the pasta separately in salted boiling water until al dente, about 8 minutes. Drain and set aside.
Add the cooked pasta to the soup and stir to combine, allowing it to warm through for a couple of minutes.
Ladle the hot soup into bowls. Sprinkle generously with grated mozzarella and Parmesan cheese, then top with chopped fresh basil for a burst of herbal aroma.
Serve immediately while bubbling hot, and enjoy the comforting, cheesy flavors with each spoonful.
