Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve ½ cup of pasta water and drain the rest.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until translucent. Add garlic and cook 1 minute more until fragrant.

Add ground beef to the skillet. Cook, breaking it up with a spoon, for about 5 minutes, until browned and no longer pink. Drain off any excess fat if needed.

Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook gently for 10-12 minutes to let flavors meld. If sauce thickens too much, add a splash of the reserved pasta water.

Add the drained pasta to the sauce. Gently toss to coat, adding reserved pasta water as needed to loosen the sauce.

Taste and adjust seasoning. Serve hot, sprinkled with grated Parmesan and optional fresh herbs.