Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 2 finely minced garlic cloves and 1 chopped onion, cooking for about 1.5 minutes until the onion is translucent and fragrant.

Step 2: Add 500g of lean beef mince to the pot, breaking it apart as it cooks. Stir occasionally for about 4–5 minutes until the beef is browned with no red visible.

Step 3: Pour in a 400g can of crushed tomatoes and 4 cups of chicken stock, then season with 1.5 teaspoons of kosher salt, 1/2 teaspoon of black pepper, and optional 1/2 teaspoon of red pepper flakes.

Step 4: Bring the mixture to a gentle simmer, then reduce to medium-low. Cover the pot and cook for 15 minutes, stirring frequently.

Step 5: Stir in 3/4 cup of heavy cream, allowing it to mingle with the pasta for an additional 1-2 minutes.

Step 6: Once cooked, give the pasta a final stir and ladle generous portions into bowls.