Cook pasta in a large pot of salted water until al dente. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned. Drain any excess fat and set aside.

In the same skillet, sauté onions, green, and red bell peppers for 3–4 minutes until softened. Add garlic and cook for 1 minute.

Reduce heat to medium. Pour in beef broth and Worcestershire sauce. Simmer for 2–3 minutes, scraping any browned bits.

Stir in heavy cream, paprika, salt, and pepper. Gradually add provolone cheese, stirring until melted and creamy.

Add cooked pasta and the ground beef to the skillet. Toss to coat and heat through. Garnish with parsley and serve immediately.