Bring a large pot of generously salted water to a rolling boil over high heat. Add the 300g bowtie pasta and cook according to package directions until al dente – this usually takes about 10-12 minutes. The pasta should be tender with a slight bite when tasted, and the water will be bubbling vigorously. Once cooked, drain thoroughly in a colander, reserving about 100ml of the pasta cooking water.

While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the 500g lean ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is evenly browned and no pink remains. You'll notice a rich, savoury aroma filling your kitchen and the beef will have a lovely caramelised colour. Drain off any excess fat from the pan.

Reduce the heat to medium, then add the finely chopped onion to the pan with the beef. Sauté for 5-7 minutes, stirring frequently, until the onion softens and becomes translucent, emitting a sweet, fragrant smell. It should look clear and slightly golden.

Stir in the 2 cloves of minced garlic, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 1 teaspoon of sweet paprika. Cook for another minute, stirring constantly, until the spices are fragrant and their aromas are fully released, being careful not to burn the garlic. The mixture will take on a deeper, more inviting hue.

Sprinkle 2 tablespoons of plain flour over the beef and onion mixture. Stir well for 1-2 minutes, allowing the flour to cook out and absorb the pan juices. This will create a roux that helps thicken the sauce. The mixture will look slightly pasty and lose its raw flour smell.

Gradually pour in the 500ml of hot beef stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon. It will look smooth and glossy, and small bubbles will gently break on the surface.

Stir in the 100ml of double cream and 50g of grated Parmesan cheese. Cook for another 2-3 minutes, stirring until the cheese is melted and the sauce is wonderfully creamy and well combined. Taste and season with salt and freshly ground black pepper as needed. The sauce will become velvety and rich, giving off a warm, dairy scent.

Add the drained bowtie pasta to the pan with the creamy beef sauce. Toss gently with tongs or a pasta fork until every piece of pasta is thoroughly coated in the luscious sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Serve immediately, garnished with the chopped fresh parsley and extra grated Parmesan.