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Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.