Heat olive oil in a large deep skillet or pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Add minced garlic and chopped onion to the beef and cook for 2-3 minutes until the onion is softened and fragrant.
Stir in dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute to release the flavors.
Add uncooked spaghetti pasta to the pot, spreading it out evenly.
Pour in beef broth and crushed tomatoes, making sure the pasta is mostly submerged in liquid.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, about 15 minutes.
Remove the pot from heat and stir in grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the pasta before serving.