1 lb ground beef

3/4 cup heavy or whipping cream

1 (14 oz) can diced tomatoes, undrained

8 oz uncooked pasta

1 tablespoon olive oil

1/2 sweet yellow onion, chopped

1 1/2 teaspoons minced garlic

2 tablespoons tomato paste

1/2 teaspoon Dijon mustard

1/4 teaspoon Italian seasoning

Salt, to taste

Black pepper, to taste

Freshly grated Parmesan cheese, optional

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Heat olive oil in a large skillet or deep pan over medium-high heat.
Add chopped onion and sauté for 3–4 minutes until translucent.
Add ground beef and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Add tomato paste, Dijon mustard, and Italian seasoning. Stir to coat the beef evenly.
Pour in diced tomatoes with their juice and add the uncooked pasta. Stir well.
Add about 1/2 cup of water to help the pasta cook evenly. Cover and simmer on medium-low heat for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Reduce heat to low, stir in heavy cream, and cook for 2–3 minutes until the sauce thickens and coats the pasta.
Adjust seasoning with salt and pepper to taste.
Serve hot, topped with freshly grated Parmesan cheese if desired.

Add spinach, peas, or bell peppers for extra color and nutrients.

Use ground turkey or sausage instead of beef for variation.

Stir in cream cheese for an even creamier texture.

Reheat gently with a splash of milk or cream to loosen the sauce.

Freeze leftovers for up to 2 months for quick future meals.