Bring a large pot of salted water to a boil. Add 12 oz penne and cook to al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper; cook 5–7 minutes until softened and starting to brown.

Stir in the sliced mushrooms and cook another 4–5 minutes until they release liquid and brown. Remove the vegetables to a bowl and set aside.

In the same skillet, add the ground beef. Break it up and cook until browned and no pink remains, about 6–8 minutes. Season with salt and pepper. Drain excess fat if needed.

Reduce heat to low. Pour in 2 cups heavy cream and warm gently — do not boil. Stir in the shredded provolone in batches, whisking to melt until the sauce is smooth. If it’s too thick, loosen with reserved pasta water a tablespoon at a time. Taste and adjust salt and pepper.

Return the sautéed vegetables to the skillet with the beef. Add the cooked penne and toss until everything is coated in the provolone cream. Heat through for 1–2 minutes so flavors marry.

Sprinkle chopped fresh oregano or parsley over the pasta. Add a grind of black pepper and a pinch of salt if needed. Serve immediately while the cheese is gooey.

Spoon into warmed bowls and enjoy with optional hot sauce or extra shredded provolone.