Bring a large pot of salted water to a boil. Add 8 ounces of uncooked pasta and cook until al dente, about 8-10 minutes. Drain and reserve a splash of the cooking water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped sweet yellow onion and sauté for 4-5 minutes until translucent.

Incorporate 1 pound of ground beef and 2 cloves of minced garlic. Cook for 8 minutes until the beef is browned.

Stir in 14.5 ounces of diced tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of Dijon mustard, and 1 teaspoon of Italian seasoning. Simmer for 4-5 minutes.

Pour in 1 cup of heavy whipping cream and heat through for 3-5 minutes until it thickens slightly.

Season with salt and black pepper. Fold in the drained pasta, adding reserved cooking water if needed.

Serve hot, garnished with freshly grated Parmesan cheese if desired.