Brown the mince: Set your pot over a medium-high heat and add the olive oil. When it shimmers, add the mince in a single layer. Let it sit undisturbed for 3 minutes — you want to hear a vigorous sizzle. Break it apart with a wooden spoon and cook until deeply browned, about 5 minutes. The sound should change from a wet splatter to a dry, quiet sizzle when it's ready.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onion and red pepper. Stir and scrape up any browned bits from the bottom of the pot. Cook for 4-5 minutes, until the onion turns translucent and the kitchen smells sweet and savoury. Add the garlic and cook for another 30 seconds — you should smell it immediately.

Build the base: Stir in the tomato purée, Worcestershire sauce, smoked paprika, and oregano. Cook for 1-2 minutes, stirring constantly, until the paste darkens and smells intensely rich. The mixture will look thick and glossy.

Add the liquid and pasta: Pour in the beef stock and bring it to a gentle boil. The liquid should be bubbling steadily but not furiously. Tip in the pasta and stir well. Reduce the heat to a low simmer — you want lazy bubbles, not a rolling boil. Cover and cook for 12-14 minutes, stirring once halfway through to prevent sticking. The pasta should be al dente and most of the liquid absorbed.

Create the cheese sauce: Remove the pot from the heat. Sprinkle the grated cheddar and torn mozzarella over the top. Do not stir yet. Let the residual heat melt the cheese for 2 minutes. The cheese will look glossy and begin to pool. Then, stir gently until the sauce is cohesive and stretches as you lift the spoon.

Rest and serve: Let the pot sit, uncovered, for 5 minutes. This allows the sauce to thicken slightly and the flavours to meld. The texture should be creamy, not soupy. Garnish with fresh parsley and a generous crack of black pepper before serving.