Preheat your oven to 190°C (fan-assisted). While the oven heats, bring a large pot of salted water to a rolling boil. The water should taste pleasantly salty, like the sea.

Cook the pasta until it's just shy of al dente — about one minute less than the packet instructions. You'll see the pasta swell and turn a pale, creamy colour. Drain it and set it aside. The pasta will finish cooking in the oven, so it shouldn't be fully soft.

Heat the olive oil in a large, ovenproof skillet over medium-high heat. When the oil shimmers and a single piece of mince sizzles on contact, add the beef. Spread it into an even layer and let it brown undisturbed for three minutes. You'll hear a steady, satisfying sizzle. Once the underside is deeply browned, break it up with a wooden spoon and cook until no pink remains.

Add the onion to the skillet and cook for four minutes, stirring occasionally. The onion will turn translucent and release a sweet, fragrant aroma. Stir in the garlic and tomato purée and cook for one more minute until the purée darkens to a deep brick red and smells intensely savoury.

Pour in the tinned tomatoes and beef stock, scraping the bottom of the pan with your spoon to lift any browned bits. Those bits are pure flavour. Stir in the paprika, oregano, thyme, and a generous pinch of salt and pepper. Let the sauce bubble gently for five minutes, during which it will thicken slightly and turn a rich, rusty red.

Reduce the heat to low and pour in the double cream, stirring until the sauce turns a warm, peachy beige. The texture should be silky and smooth. Taste it and adjust the seasoning — the sauce should be boldly seasoned because the pasta will absorb some of the salt.

Fold in the drained pasta until every piece is coated in the creamy sauce. The mixture will look quite saucy, which is exactly what we want. Sprinkle the grated cheddar evenly over the top, covering every bit of pasta.

Transfer the skillet to the preheated oven and bake for 20 minutes. The casserole is ready when the cheese is melted and bubbling at the edges, and the sauce is gently simmering. If you want a golden, crispy top, switch the oven to grill for the final two minutes and watch it closely.

Let the casserole rest for five minutes before serving. This allows the sauce to thicken slightly and the pasta to absorb any excess liquid, giving you a perfectly cohesive dish.