• Boil a large pot of salted water.
• When boiling, add the pasta. Bring back to the boil and cook until softened, 12 mins. 
• Drain in a colander and return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
• Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

TIP: To save time you can boil the water in your kettle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Fry the onion until softened, 4-5 mins.
• Add the beef mince, garlic and paprika. Fry until browned, 5-6 mins. Use a spoon to break it up. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the bell pepper, passata and Worcester sauce and cook for 6-8 mins.

• Add the cooked pasta to the beef mince with along with half the cheese.
• Mix well to evenly coat.
• Season to taste with salt and pepper.
• Cook until the pasta is warmed through, 2-3 mins.
• Meanwhile, roughly chop the parsley (stalks and all).

• Divide the pasta between deep plates or bowls.
• Dollop a spoonful of creme fraiche on top.
• Garnish with the parsley and remaining cheese.