Directions

• Prepare the Onion and Pasta Water
  Heat a frying pan over medium-high heat and add 1 tablespoon of unsalted butter. While the pan heats, finely chop one large onion. At the same time, bring a pot of water to a boil for the pasta, add salt, and set it aside for cooking later.
• Cook the Onion
  Add the chopped onion to the pan and cook for 4–5 minutes, stirring occasionally, until it becomes golden and translucent. This builds a flavorful base for the sauce.
• Brown the Ground Beef
  Add 1 lb (450 g) of minced meat to the pan. Season with salt and black pepper, then break up any lumps using a spatula. Cook for about 8 minutes, stirring often, until fully browned.
• Build the Sauce
  Add sliced or minced garlic cloves to the pan and stir briefly. Mix in tomato paste, Dijon mustard, and Italian herbs. Pour in the marinara or passata, stir well, and let it simmer for 4–5 minutes so the flavors blend.
• Add Cream and Pasta
  Stir in the heavy cream and cook for another 2–3 minutes. Meanwhile, cook the shell pasta until al dente, drain it, and add it directly to the sauce. Toss well, add fresh basil leaves, and adjust seasoning as needed. Serve with grated Parmesan.
• Start the Second Pasta Variation
  Season the ground beef patties with salt, black pepper, and meat seasoning. Cook over medium-high heat, breaking the meat into small pieces until evenly cooked.
• Add Aromatics and Vegetables
  Add chopped garlic and fresh ginger to the pan and cook for about one minute. Add the shiitake mushrooms and cook for 3 minutes, stirring occasionally, then add the green onions.
• Cook the Pasta
  Bring salted water to a boil and cook the penne pasta for 4–5 minutes until it is half cooked. Scoop two ladles of pasta water and add them to the pan with the beef mixture.
• Combine and Finish
  Drain the pasta and add it to the pan. Turn off the heat, add butter and Parmesan cheese, and mix thoroughly until everything is well coated. Serve warm with extra Parmesan on top.