In a large deep skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 pound of ground beef, breaking it apart with a spatula. Cook for about 5-6 minutes, stirring occasionally, until the beef is browned and no longer pink.

Stir in 4 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of red pepper flakes into the browned beef. Continue cooking for another minute, until garlic is fragrant and golden.

Pour in 2 cups of beef broth and 1 cup of whole milk, stirring well to combine with the beef mixture. Bring to a gentle simmer over medium heat.

Add 12 ounces of uncooked pasta and 1 tablespoon of Italian seasoning into the skillet. Stir gently to ensure the pasta is submerged in the liquid, then cover the skillet with a lid. Cook for 12-15 minutes, stirring occasionally.

Once the pasta is cooked, reduce the heat to low. Stir in ½ cup of grated Parmesan cheese and 2 tablespoons of unsalted butter until melted and the sauce is smooth.

Remove the skillet from heat and sprinkle freshly chopped parsley over the top. Serve hot, alongside garlic bread or a side salad.