Finely chop the onion.

Melt the 30 g butter in the frying pan over medium heat.

Add the chopped onion and sauté until translucent, about 4 minutes.

Add the 250 g ground beef and break it apart with the spoon.

Cook the beef until browned and no pink meat remains, about 6 minutes.

Season the beef with salt and black pepper.

Stir in the tomato paste and cook for 1 minute.

Pour the 150 ml cooking cream into the frying pan.

Add the 50 g grated cheese and stir until the sauce becomes thick and creamy.

Bring a large pot of salted water to a boil.

Cook the 250 g paccheri until al dente according to package timing.

Drain the paccheri, reserving a little cooking water if needed.

Add the drained paccheri to the creamy beef sauce.

Toss until the pasta is evenly coated; loosen with reserved pasta water if necessary.

Serve hot and garnish with parsley and additional grated cheese if desired.