Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions.

Heat the olive oil in a large skillet or small pot/Dutch oven over medium-high heat. Add the onion and sauté for 4-5 minutes.

Add the ground beef and garlic, cooking for about 8 minutes until the beef is browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

Mix in the canned tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Let the sauce simmer for 4-5 minutes, allowing it to reduce slightly.

Stir in the cream and cook for another 3-5 minutes, letting it heat through and thicken a bit.

Season with salt and pepper to taste, then toss the sauce with the drained pasta. Top with parmesan if desired and serve.