Warm the olive oil in a large skillet or wide pot over medium heat.

Add the ground beef and break it up with a spatula. Cook for 5 to 6 minutes until browned. Drain any excess fat if needed.

Stir in the minced garlic, salt, black pepper, and red pepper flakes. Cook for about 1 minute until fragrant.

Pour in the beef broth and milk, using your spoon to scrape up any browned bits from the pan.

Add the pasta and sprinkle the Italian seasoning over it. Press the pasta down so it is submerged in the liquid.

Bring the mixture to a gentle simmer. Cover the pan and cook for 12 to 15 minutes, stirring occasionally to prevent sticking.

When the pasta is tender and most of the liquid is absorbed, reduce the heat to low. Stir in the Parmesan and butter until the sauce becomes smooth and creamy.

Taste and adjust seasoning. If the sauce feels too thick, add a splash of milk or broth until you reach the desired consistency.

Garnish with chopped parsley and serve immediately.