Heat the olive oil in a large deep skillet or Dutch oven over medium heat.

Add the onion, season with a small pinch of salt, and cook for 4 to 5 minutes, until softened.

Push the onions to one side of the pan. Increase the heat to medium-high and add the ground beef.

Season with salt and black pepper and let cook undisturbed for 5 minutes to develop a deep brown crust.

Flip, break the beef into crumbles, and continue cooking for another 3 to 4 minutes, until browned and cooked through.

Spoon off any excess fat if needed.

Reduce the heat to medium. Add the garlic, paprika, Italian seasoning, if using, and red pepper flakes, if using.

Cook for about 30 seconds, until fragrant.

Clear a space in the center of the pan and add the tomato paste.

Cook directly against the pan for 1 to 2 minutes, until it darkens slightly, then stir everything together.

Stir in the Worcestershire sauce and cook for about 30 seconds.

Pour in 4 cups of the beef broth, scraping up any browned bits from the bottom of the pan.

Increase the heat and bring to a gentle simmer.

Stir in the pasta. Reduce the heat to maintain a steady simmer, cover, and cook, stirring frequently, for 10 to 15 minutes, or until the pasta is al dente.

If the pasta starts to look dry before it is tender, add the remaining broth in ¼-cup increments as needed.

There should still be a little liquid remaining in the pan when the pasta is finished.

Reduce the heat to low and stir in ½ cup of the heavy cream and the Dijon, if using.

Add additional cream, up to ¾ cup total, if you want it creamier.

Cook for 1 to 2 minutes, until warmed through and slightly thickened.

Remove the pan from the heat and gradually stir in the cheddar until melted and smooth.

Taste and adjust with additional salt and black pepper as needed.

Let sit for 2 to 3 minutes before serving.

The sauce will continue to thicken as it rests, so loosen with another splash of broth if needed.

Spoon into bowls and finish with extra cheddar and freshly cracked black pepper.