Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente, about 8-10 minutes.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add finely chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.

Add 1 pound of ground beef to the skillet, crumbling it with a spatula as it cooks. Cook for about 8 minutes until browned, then drain excess fat.

Reduce heat to medium and stir in 1 can of diced tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of Dijon mustard, and 1 teaspoon of Italian seasoning. Allow to simmer for 4-5 minutes.

Pour in 1 cup of heavy cream, stirring continuously until incorporated. Simmer for another 3-5 minutes.

Add the cooked pasta into the sauce, tossing together until the pasta is coated. Add reserved pasta water if needed, and season with salt and pepper.