- 400g pasta
- 1 onion
- 500g beef
- 4 cloves garlic
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 1 x 400 g tin tomatoes
- 150ml beef stock
- 150g mascarpone
- 40g, plus extra for serving Parmesan
- 10g parsley
- as needed oil
Remove items you already have in your ingredients list above to see the difference.
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- pasta400gpasta2.49
- onion1onion0.69
- beef500gbeef0.47
- tomatoes1 x 400 g tintomatoes0.62
- beef stock150mlbeef stock0.47
- mascarpone150gmascarpone—
- Parmesan40g, plus extra for servingParmesan3.59
- parsley10gparsley0.65
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Heat 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.
Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and smoked paprika, and cook for 1 minute.
Add the tomato paste and cook for 1 minute to deepen the flavour.
Pour in the chopped tomatoes and beef stock. Simmer for 10 minutes until the sauce is thick and rich.
Cook the pasta in well salted water until al dente. Drain, saving a splash of pasta water.
Add the pasta to the sauce with mascarpone, Parmesan, and parsley. Toss with a splash of pasta water until the sauce is glossy and silky.
Taste, adjust seasoning, finish with extra Parmesan, and serve.
