Heat the olive oil in a large, high-sided skillet or Dutch oven over medium heat. Add the ground beef and cook for about 5–6 minutes, breaking it apart with a spoon until browned and fully cooked.

Add the minced garlic, salt, black pepper, and red pepper flakes (if using). Stir and cook for about 1 minute, letting the garlic become fragrant without burning.

Pour in the beef broth and milk, stirring to combine. Then add the dry pasta and Italian seasoning. Make sure the pasta is mostly submerged in the liquid so it cooks evenly.

Bring the mixture to a gentle simmer, then reduce the heat slightly, cover, and cook for 12–15 minutes. Stir occasionally to prevent the pasta from sticking and to ensure it cooks evenly.

Once the pasta is tender and most of the liquid has been absorbed, reduce the heat to low. Stir in the grated parmesan cheese and butter, mixing until melted and creamy.

If the sauce seems too thick, add a splash of milk or broth to loosen it up. Adjust salt and pepper to taste.

Remove the pot from the heat. Sprinkle with freshly chopped parsley and an extra dusting of parmesan cheese if you’d like.

Serve the pasta hot with crusty garlic bread or a crisp side salad for the perfect cozy meal.