Heat the olive oil in a large, heavy-based pot over high heat. Add the minced garlic and chopped onion, cooking for about 1 1/2 minutes until fragrant and tender.

Add the ground beef to the pot, breaking it up as it cooks. Continue until there’s no red meat visible. Sprinkle in the Italian herbs and let them cook for 30 seconds, then stir in the tomato paste, cooking for 1 additional minute to eliminate the raw flavor.

Pour in the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using. Give it a good stir, then throw in your chosen pasta.

Bring the mixture to a simmer, cooking for about 15 minutes. Be sure to stir occasionally, increasing the frequency as the pasta nears doneness to prevent it from sticking.

Add the heavy cream to the pot, simmering for another 1 to 2 minutes. The sauce should still be quite saucy—this is just right as pasta absorbs the liquid quickly!

Remove from heat, give everything a thorough stir, and ladle into bowls. Top with grated Parmesan and a sprinkle of freshly chopped parsley, if desired.