Heat olive oil in large pot or Dutch oven over medium-high heat. Add ground beef, breaking apart with wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. Season with salt and pepper. Drain excess fat if needed, leaving about a tablespoon.

Add butter to pot with beef. Once melted, stir in minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.

Pour in beef broth and add dried pasta. Stir well to combine. Bring to boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 12-15 minutes until pasta is al dente and most liquid is absorbed.

Reduce heat to low. Stir in heavy cream, Italian seasoning, and red pepper flakes if using. Mix until sauce is smooth and creamy.

Add grated Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.

Remove from heat and let rest for 2-3 minutes to allow sauce to thicken slightly. Garnish with fresh parsley and extra Parmesan. Serve hot.