Begin by heating a large skillet or pot over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned, which should take about 5-7 minutes. If there's excess grease, carefully drain it.

Once the beef is browned, push it to one side of the skillet. Melt 2 tablespoons of butter in the empty space. Add 3 cloves of minced garlic and 1 chopped onion, sauté until fragrant and translucent, about 2-3 minutes. Stir in 1 teaspoon of Italian seasoning and a pinch of red pepper flakes.

Pour in 2 cups of beef broth and 1 cup of milk, stirring to combine and bring to a gentle boil. Introduce 12 ounces of uncooked pasta, ensuring it's submerged. Cover, reduce the heat to medium-low, and let it simmer for 12-15 minutes, stirring occasionally.

When the pasta is tender and has absorbed most of the liquid, reduce the heat to low. Sprinkle in 1 cup of grated Parmesan cheese, and season with salt and black pepper to taste. Stir until the cheese has melted and created a creamy texture.

Serve hot, garnished with fresh parsley and additional grated Parmesan if desired. Pair with garlic bread or a fresh side salad.