Beef Pasta with Creamy Tomato Sauce

Bring a large pot of salted water to a boil.

Cook 500 g of pasta until al dente according to the package instructions.

Dice 1 onion.

Mince 3 garlic cloves.

Dissolve 1 beef bouillon cube into 200 ml of water.

Place 650 g of minced beef in a pan over medium-high heat without adding oil.

Cook the minced beef until nicely browned and releasing its natural oils.

Add the diced onion to the pan with the meat.

Cook the onion until softened.

Season the mixture with 1 tsp of salt and 0.5 tsp of black pepper.

Stir the minced garlic cloves into the pan.

Cook everything for 5 minutes.

Add 1 tbsp of sweet paprika powder to the pan.

Add 2 tbsp of tomato paste to the pan.

Add 400 g of tomato passata to the pan.

Cook the tomato mixture for a few minutes to let the flavors develop.

Pour the dissolved beef bouillon into the sauce.

Let the sauce simmer for a while until slightly reduced.

Pour 100 ml of cream into the simmered meat sauce.

Stir well to combine.

Drain the ready pasta.

Reserve 100 ml of the starchy pasta water for the sauce.

Add the drained pasta directly into the pan with the meat sauce.

Add the 100 ml of reserved pasta water into the pan with the meat sauce.

Continue mixing until the sauce turns glossy and fully coats every piece of pasta.

Plate up the pasta.

Top generously with shredded Parmesan cheese.

Garnish with chopped fresh parsley.