Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Season lightly with salt and pepper.

If the beef releases excess fat, spoon off some of it—but leave enough to flavor the base.

Add the diced onion to the pot and cook for 3–4 minutes, until softened. Stir in the garlic and cook just until fragrant.

Add the tomato paste and cook for about 1 minute, stirring constantly. This step gives the sauce a deeper, less raw tomato flavor.

Pour in the diced tomatoes and stock, scraping the bottom of the pot to release any browned bits. Stir in the dried pasta, making sure it is mostly submerged in the liquid.

Bring the pot to a gentle boil, then reduce to a steady simmer. Cook uncovered, stirring every few minutes so the pasta doesn’t stick, until the pasta is nearly tender and most of the liquid has reduced—about 12–14 minutes, depending on shape.

Lower the heat and stir in the heavy cream. Let everything simmer gently for 2–3 minutes, until the sauce thickens and coats the pasta.

Turn off the heat and stir in the Parmesan cheese. Taste and adjust salt, pepper, or seasoning as needed.

Let the pasta rest in the pot for 2–3 minutes before serving. The sauce will continue to thicken slightly as it settles.

Finish with extra Parmesan and fresh herbs if you like.