Instructions

1. 1
   Prep
2. 2
   Mix together your spices and 1tbsp of flour (depending on how much meat you're using). Remember, this is an easy meal. Season to taste, not to strict amount.
3. 3
   Meat
4. 4
   In a large pot, fry and brown your beef mince.
5. 5
   Once browned, add your spice mix and stir until the meat is adequately coated.
6. 6
   Once combined, add in some of the tomato paste, stirring until the meat looks a deep angry orangey-red. If you didn't put enough in, add more. If you added too much, don't sweat it, it's about to be drowned anyway.
7. 7
   Bringing it all together
8. 8
   Add as much pasta as you need to the pot, then pour enough chicken stock to cover it comfortably.
9. 9
   Add... _an_ amount of heavy cream (I used ~150ml in a batch of this that went on to serve 6 people, so exercise your judgement on how much, but don't worry about adding too little as you can always add more later)
10. 10
    Stir the pot for a moment before covering with a lid and simmering for as long as your pasta takes to get just shy of al dente.
11. 11
    Once your pasta is just shy of al dente, take the lid off and start adding your grated cheese. Add it in medium batches, then stir until it gets combined.
12. 12
    Once you've added all your cheese, taste and adjust seasoning as needed.
13. 13
    If the sauce is too loose/watery, add more cream _or_ add some flour and stir. (Cream won't always save you here, but flour will usually do the trick)
14. 14
    That's all! Serve up into bowls, and keep any leftovers in the fridge, it should keep for up to two days before spoiling if you seal it correctly.