Heat the olive oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.

Add beef and cook, breaking it up until no red meat is visible. Add Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute.

Add crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes (if using). Stir, then add the pasta.

Bring the liquid to a simmer, then cook for 15 minutes, stirring often to prevent pasta from sticking.

Add cream and simmer for a further 1 to 2 minutes, keeping it saucy.

Remove from the stove, stir well, and ladle into bowls. Serve with parmesan and parsley.