Bring a large saucepan of generously salted water to a rolling boil. Add your choice of pasta and cook until just tender, following the time guide on the package. Once cooked, drain thoroughly and set aside.

Place a wide skillet over medium heat and add the ground beef. Cook, breaking it into crumbles with a spoon, until no pink remains and it’s well browned. If there's excess grease, drain it off.

Add the unsalted butter and finely minced garlic to the browned beef. Let the mixture cook for about 1–2 minutes until the butter melts and the garlic becomes aromatic without browning.

Toss the drained pasta into the skillet with the garlic-butter beef. Pour in the beef broth, then season with the Italian herb mixture, salt, and ground black pepper. Mix thoroughly to coat the pasta with the savory sauce.

Stir in the shredded Parmesan cheese and gently toss everything until the cheese is melted and integrated. Let it simmer for another 2–3 minutes so the flavors meld and the sauce thickens slightly.

If using, sprinkle with chopped parsley just before serving for a touch of color and freshness.