Cook the pasta

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

Brown the beef

• Heat the olive oil in a frying pan over high heat.
• Add the beef mince and brown it well, breaking it up with a spoon.
• Season with salt and black pepper.

Build the sauce

• Add the garlic and cook until fragrant.
• Stir in the tomato purée and cook briefly.
• Pour in the beef stock and let it reduce slightly.

Make it creamy

• Lower the heat and stir in the cream cheese until melted and smooth.
• Add the drained pasta and toss to coat, loosening with a splash of pasta water if needed.
• Stir in the parmesan.

Finish and serve

• Scatter over the fresh herbs.
• Serve immediately.