Boil a salted pot of water for the pasta and cook it al dente according to package directions.
Add the onion and olive oil to a large skillet (or small pot/Dutch oven) and cook for 4-5 minutes over medium-high heat.
Add in the ground beef and garlic and continue cooking for another 8 minutes or so until the beef has browned (break the meat up with your spoon as you go along). Spoon out excess fat if there's a lot of it.
Stir in the canned tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Simmer for 4-5 minutes or until the sauce has reduced somewhat.
Stir in the cream and cook for another 3-5 minutes (it'll warm through and reduce a bit).
Season with salt & pepper as needed and toss with the drained pasta. Serve with parmesan cheese if desired.
The Dijon mustard isn't totally necessary (you don't have to buy a jar just for this recipe), but it's great for building flavor in sauces like this one, so I always keep some in my fridge.
You can use a can of tomato sauce instead of the diced tomatoes if you don't like pieces of tomatoes (or try petite diced tomatoes).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.