Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain and set aside.
Heat a large skillet over medium-high heat. Add the ground beef and season with the remaining salt and pepper. Cook for 6–8 minutes, breaking apart with a spatula, until fully browned. Drain any excess fat if needed.
Stir in the crushed tomatoes and dried basil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
Divide between bowls and top with grated parmesan and fresh basil.
Season with additional salt and pepper to suit your taste.
