Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon, about 5 minutes. Drain excess fat if necessary and set aside.

Stir in the tomato paste, Italian seasoning, oregano, and red pepper flakes. Cook for 1-2 minutes, stirring constantly to toast the paste and herbs. Pour in the beef broth, crushed tomatoes, reserved ground beef, and Dijon mustard.

Bring the mixture to a simmer, cover, and cook for 5 minutes to allow flavors to meld.

Add half of the reserved pasta water gradually, stirring continuously until the sauce thickens and coats the pasta, approximately 2-3 minutes.

Stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper, or add a pinch of sugar to balance acidity.

Serve immediately garnished with fresh parsley or basil.