In a large saucepan, cook the ground beef and onions on medium-high heat until the beef has browned and cooked through, and the onions are soft. Drain the grease and add in the garlic. Sauté until the garlic is fragrant.
Stir in the ketchup, diced tomatoes, tomato sauce, mushroom pieces and the liquid from the can, Italian seasoning, bouillon cube, pepper, and bay leaves.
Cover with a lid and simmer on medium-low heat for 2 hours, stirring frequently to ensure it doesn't burn.
Taste and season to taste - add more sugar to cut the acidity, more Italian seasoning or salt/pepper if wanted.
Remove the bay leaves.
Garnish with fresh parsley.
Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the penne in the boiling water until the pasta is cooked completely but still is firm when you bite it (Cook it to al dente.) This takes around 10-11 minutes depending on the brand of pasta used.
Drain and serve topped with the meat sauce. Sprinkle grated Parmesan cheese on top.
Make the meat sauce ahead of time and prep a double batch! See the meat sauce recipe for freezing instructions.