Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your choice of short pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and sauté for 4–5 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute.

Add 1 pound of ground beef to the skillet, breaking it apart with a spoon. Cook for about 8 minutes until browned. Drain excess fat.

Stir in a can of diced tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of Dijon mustard, and 1 tablespoon of Italian seasoning. Let simmer for 4–5 minutes, stirring occasionally.

Lower heat to medium and slowly pour in 1 cup of heavy cream, stirring continuously. Cook for an additional 3–5 minutes until the sauce thickens.

Add the drained pasta to the skillet, tossing with the creamy beef sauce until fully coated. Season with salt and black pepper to taste.

Remove from heat and transfer to serving plates. Garnish with Parmesan cheese if desired.