Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the spaghetti and set aside.

While the pasta cooks, heat the olive oil in a large deep skillet or wide saucepan over medium-high heat.

Add the ground beef to the hot skillet. Season with about half of the salt and half of the black pepper. Cook, breaking the meat into small crumbles with a spoon, for 5–7 minutes, until the beef is browned and no longer pink.

Reduce the heat to medium. Add the dried oregano, dried basil, and red pepper flakes (if using) to the browned beef. Stir well to coat the meat with the seasonings.

Add the minced garlic to the skillet and cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let the garlic brown.

Stir in the tomato paste and cook it with the beef for about 1 minute to deepen the flavor, pressing it into the meat as you stir.

Pour in the crushed tomatoes and the water. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.

Lower the heat to medium-low and let the sauce simmer for 8–10 minutes, stirring occasionally, until slightly thickened and the flavors have blended.

Stir in the remaining salt and black pepper, then pour in the heavy cream. Mix well until the sauce turns a uniform, creamy orange-red color.

Add the grated Parmesan cheese to the skillet and stir until it melts into the sauce, creating a smooth and creamy texture. If the sauce seems too thick, splash in a little of the reserved pasta water to loosen it.

Add the cooked spaghetti to the skillet with the creamy beef sauce. Toss gently with tongs until all the strands are well coated. If needed, add more of the reserved pasta water, a tablespoon at a time, until the sauce clings nicely to the pasta.

Taste and adjust the seasoning if needed. Remove from the heat. Sprinkle the chopped fresh parsley over the top, if using, and serve immediately with extra grated Parmesan cheese on the side.