01 -
Heat the olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add diced onion and minced garlic. Cook, stirring occasionally, until softened, 4 to 6 minutes.
02 -
Add ground beef to the pot. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
03 -
Pour in beef broth and crushed tomatoes. Stir to combine, then increase heat to bring the mixture to a simmer.
04 -
Add pasta and reduce heat to medium. Cover and cook for 9–12 minutes, stirring occasionally, until pasta is al dente.
05 -
Remove pot from heat. Stir in heavy cream and half of the Parmesan cheese. Adjust consistency with additional beef broth if desired. For a thicker sauce, simmer uncovered over medium heat for a few minutes.
06 -
Serve immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.