Heat olive oil in a large deep skillet or pot over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the minced garlic to the beef and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the beef broth and bring to a boil.
Add the uncooked spaghetti pasta to the boiling broth, pressing it down gently to submerge it as much as possible.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until the pasta is cooked and most of the liquid is absorbed, about 10-12 minutes.
Stir in the unsalted butter, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes until the butter is melted and evenly distributed.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
Garnish with chopped fresh parsley before serving.