• Boil a large pot of salted water. When boiling, add the pasta and bring back to the boil. Cook until softened, 12 mins. 
• Drain in a colander and pop back in the pot. Drizzle with oil and stir 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: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Add the onion and fry 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 as it cooks. 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 pepper, passata and Worcester sauce and cook for 6-8 mins.

• Add the cooked pasta to the beef mince along with half the grated cheddar.
• Mix well and season to taste with salt and pepper.
• Heat for an additional 2-3 mins, until the pasta is warmed through.
• Meanwhile, roughly chop the parsley (stalks and all).

• Divide the pasta between plates.
• Dollop a spoonful of creme fraiche on top.
• Garnish with the remaining grated cheddar and chopped parsley.