Boil the pasta

• Bring a pot of salted water to a boil.
• Cook the sedanini until al dente, then drain, keeping a little cooking water.

Sweat the onion

• Heat the olive oil in a frying pan.
• Add the finely chopped onion and cook until soft and translucent.

Brown the beef

• Add the ground beef to the pan and break it up.
• Brown it over medium-high heat until no longer pink.

Build the sauce

• Stir in the tomato paste and the saffron dissolved in a little warm water.
• Pour in the heavy cream and simmer gently until the sauce thickens.

Combine with pesto and pasta

• Stir the basil pesto into the sauce.
• Add the drained pasta and toss, loosening with a splash of cooking water if needed.

Serve

• Plate the pasta and finish with the grated Parmigiano Reggiano.