I found this recipe on the blog of Leigh Witchel, posted back in 2006. She says it's her own invention, and to use good mustard because that's where the dish gets most of its flavor. It sounds different and good.

German Winter Pasta

2 slices bacon (about 2 oz)

1 small onion, chopped roughly
2 medium cloves garlic, chopped finely

1/3 lb green beans, washed, trimmed, cut into 1 in. lengths
1 oz ham, diced

1 small tomato, coarsely chopped
10 sprigs flat leaf parsley, finely chopped

1 tsp prepared mustard (I use hot honey mustard)
¼ cup heavy cream
¼ cup broth
¼ cup white wine
1 tsp Worcestershire sauce

Salt (probably not needed), pepper, hot pepper sauce

In a heavy skillet, render the bacon until crisp. Remove the bacon, leaving fat in skillet. In a separate pan, boil the beans until just tender (about 4-5 mins) – I do this in the water that will then be used to cook the pasta. Sauté the onion and garlic in the fat over medium heat.

Chop the bacon, return to pan. When the onion is translucent, add the ham and beans. Sauté about 2 minutes; add the tomato and parsley. Sauté about a minute to incorporate. Add the liquid ingredients and turn up the heat to let come to a boil and thicken. Correct seasoning and serve over buttered pasta. Makes about 1.5 cups sauce and serves between 2-4 depending on appetite and amount of pasta made.