Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.

If using, pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2 minutes. Add the crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.

Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 5 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Add the cooked pasta to the skillet and toss to coat with the sauce. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.