Warm olive oil in a large skillet over medium-high heat until it shimmers slightly.

Add the ground beef and diced onion together. Break the meat apart with your spoon as it cooks.

Sprinkle in paprika, salt, and black pepper, cooking for about 5 minutes until the beef is browned and the onion becomes soft and translucent.

Stir minced garlic into the beef mixture and cook for about one minute until fragrant.

Sprinkle flour over everything and stir constantly for 30 seconds.

Pour in beef broth, followed by tomato puree and Dijon mustard. Add dry pasta without pre-cooking.

Stir thoroughly to prevent sticking. Cover and bring to a boil.

Once boiling, reduce heat to low and simmer for about 15 minutes, stirring occasionally.

Check pasta at 12 minutes for tenderness; add extra broth if too thick.

Turn heat down, add shredded cheddar in handfuls, and stir until melted.

Fold in sweet pickle relish for tang.

Serve immediately, garnished with sliced green onions.