In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of ground beef, breaking it apart with a wooden spoon. Sauté for about 5-6 minutes until the beef is browned and no longer pink.

Stir in 3 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Continue cooking for an additional minute until the garlic becomes fragrant and golden.

Pour in 2 cups of beef broth and 1 cup of milk, stirring to combine. Allow to come to a gentle simmer for 2-3 minutes.

Add 8 ounces of uncooked pasta and 1 tablespoon of Italian seasoning, stirring gently to ensure the pasta is submerged in the liquid.

Cover the skillet and reduce heat to medium-low. Let it simmer for 12-15 minutes, stirring occasionally.

Lower the heat and stir in ½ cup of freshly grated Parmesan cheese and 2 tablespoons of butter until melted into the sauce.

Remove from heat, sprinkle with freshly chopped parsley, and serve hot.