1. Cook pasta according to package directions but remove 1 cup of the pasta cooking water just before draining the pasta. Return the pasta to the pot it was cooked in after draining.
2. Meanwhile, heat a large non-stick skillet over medium heat and add in the beef. Season with the salt and Italian seasoning. Spread out the meat and then cook undisturbed until well-browned underneath, 4-5 minutes. Break up the meat and stir.
3. Cook, stirring occasionally, until fully-cooked and no longer pink, about 3-5 more minutes. Drain off any grease, if desired.
4. Stir the onions and garlic into the beef. Cook, stirring occasionally, until softened, 3-4 minutes.
5. Add the tomato paste and Worcestershire sauce. Stir well. Add the diced tomatoes with their juices. Stir and cook to heat through, 1-2 minutes.
6. Add the heavy cream. Stir and cook for 30 seconds. Then add the cheese and mix well to melt it in.
7. Add the beef mixture to the cooked pasta in the pasta pot. Stir.
8. Add in 2-4 tablespoons of the reserved pasta cooking water to make the sauce a bit silkier. Taste and add salt and pepper, if desired.

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