Boil the pasta: Cook bowtie pasta in salted boiling water until just shy of al dente, about 9 minutes. Drain and set aside, reserving a small cup of pasta water.

Brown the ground beef: Heat a large skillet over medium-high heat and add the ground beef. Break it into crumbles with a spoon and cook until no pink remains, about 6 minutes, then season with salt and pepper.

Melt butter into drippings: Reduce heat to medium and add butter directly to the beef and its drippings. Scrape up any browned bits from the bottom of the pan as the butter melts.

Cook the garlic briefly: Stir in the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant and golden. Watch closely so it doesn't burn.

Make the sauce base: Whisk in the beef broth, soy sauce, and rice vinegar, scraping the pan to combine with the beef. Let it bubble gently for about 1 minute.

Add the cream: Pour in the heavy cream and stir well. Simmer for about 3 minutes, until the sauce thickens slightly and coats the back of a spoon.

Combine pasta and sauce: Add the drained pasta to the skillet and toss to coat evenly in the sauce. If the mixture looks too thick, add a splash of reserved pasta water.

Melt in the cheese: Sprinkle mozzarella and parmesan over the pasta and stir until melted and glossy, about 2 minutes. The sauce should cling to the pasta and look smooth.

Rest and garnish: Remove the skillet from heat and let it rest for 2 minutes; the sauce will thicken slightly more. Garnish with chopped parsley before serving.