• Boil a pot of salted water for the pasta.
• When boiling, add the pasta, bring back to the boil and cook until softened, 10-12 mins. 
• Drain in a colander and return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
• Meanwhile, halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
• Halve and deseed the pepper. Chop into 2cm chunks.

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

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the onion until softened, 4-5 mins.
• Add the beef, garlic and paprika. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Fry until browned, 5-6 mins. Break the beef up with a spoon as it cooks. Season with salt and pepper. 

NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.

• Add the pepper, passata and Worcester sauce. Cook for 6-8 mins.
• Add the cooked pasta to the pan along with half the cheese. Mix well to evenly coat.
• Taste and season 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.
• Top with a dollop of creme fraiche.
• Garnish with the parsley and remaining cheese.