Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper. Sauté until the onion is translucent and a little golden, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant; be careful not to burn it.

Add the ground beef to the pan and break it up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Season with oregano, smoked paprika, salt, and pepper.

Pour in the broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly, about 3–4 minutes.

Lower the heat and stir in the milk and cream cheese until the sauce is smooth and velvety. If it looks too thick, add a splash of the reserved pasta water to loosen it.

Stir in the grated Parmesan until it melts into a glossy sauce. Taste and adjust seasoning.

Add the drained pasta to the skillet and toss gently to combine, making sure each piece is coated in creamy sauce. If needed, add more pasta water to reach a silky consistency. Serve immediately, garnished with fresh parsley or basil and an extra shower of Parmesan.