Brown the beef

• Heat the oil in a large pan over medium-high heat.
• Add the minced beef, spread it out and leave it to caramelise.
• Once deeply browned underneath, break it up and cook until browned all over.

Soften onion and aromatics

• Add the onion and cook until softened.
• Stir in the garlic and smoked paprika and cook briefly.

Add tomato paste

• Add the tomato paste and cook to deepen the flavour.

Simmer the sauce

• Pour in the chopped tomatoes and beef stock.
• Simmer until thick and rich.

Cook the pasta

• Cook the pasta in well salted water until al dente.
• Drain, saving a splash of pasta water.

Combine and finish

• Add the pasta to the sauce with the mascarpone, Parmesan and parsley.
• Toss with a splash of pasta water until glossy and silky.

Season and serve

• Taste and adjust the seasoning.
• Finish with extra Parmesan and serve.