1. Cook the Ground Beef:

– In a large skillet or pan, cook the ground beef over medium-high heat until browned and no longer pink, breaking it up into crumbles as it cooks.

– Add the chopped onion and minced garlic to the skillet with the beef and cook for an additional 2-3 minutes until the onion is translucent and the garlic is fragrant.

– Season the beef mixture with salt, pepper, dried oregano, dried basil, and red pepper flakes if using. Stir well to combine.

2. Add Tomatoes and Sauce:

– Pour in the diced tomatoes and tomato sauce into the skillet with the beef mixture. Stir to combine all the ingredients.

– Reduce the heat to low and let the mixture simmer for about 10-15 minutes to allow the flavors to meld together.

3. Cook the Pasta:

– While the beef mixture is simmering, cook the pasta according to the package instructions in a separate pot of salted boiling water until al dente.

– Once the pasta is cooked, drain it and set it aside.

4. Finish the Dish:

– Pour the heavy cream into the skillet with the beef and tomato mixture. Stir well to combine and let it simmer for an additional 5 minutes.

– Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy beef sauce.

– Sprinkle the grated Parmesan cheese over the pasta and stir to incorporate it into the sauce.

– Adjust the seasoning with salt and pepper if needed.