Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned (5-7 minutes). Drain excess grease and set aside.

Sauté the Aromatics: In the same skillet, add chopped onion and cook until translucent (3-4 minutes). Stir in garlic, oregano, basil, and red pepper flakes; cook for another minute.

Combine Ingredients: Season beef mixture with salt and pepper, return cooked beef to skillet and stir to combine. Remove skillet from heat.

Make the Roux: In the same skillet, melt butter, whisk in flour and cook until bubbling (1-2 minutes).

Add Liquids: Gradually pour in milk and beef broth, whisk constantly until the mixture thickens (4-5 minutes).

Create the Creamy Sauce: Stir in heavy cream, Parmesan cheese, and cream cheese. Mix until melted and combined.

Combine with Beef: Add beef mixture back to the skillet, let it simmer on low for 2-3 minutes.

Cook the Pasta: Boil water, add pasta and cook according to package instructions (8-10 minutes). Drain.

Toss Pasta with Sauce: Combine drained pasta with the creamy beef sauce, adding reserved pasta water to adjust consistency if needed.

Serve and Garnish: Plate pasta, garnish with parsley and additional Parmesan if desired. Enjoy!