Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the ground beef to the skillet. Break it up with a spoon and cook for 5-7 minutes until browned and fully cooked. Drain any excess fat.

Mix in the tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir to combine and cook for 1 minute.

Pour in the crushed tomatoes and 200 ml of water. Stir and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until slightly thickened.

Add the drained pasta to the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.

Taste and adjust seasoning as needed. Serve the pasta hot, garnished with grated Parmesan cheese and fresh parsley.