Brown the mince with patience: Warm a large, ovenproof skillet or heavy-based pan over a medium-high heat. Add the beef mince, breaking it apart with a wooden spoon. Let it sit undisturbed for 3-4 minutes — you want to see the underside turn a deep, rich brown before stirring. The sound should be a gentle, steady sizzle, and the smell will shift from raw to toasty and savoury. Once browned, use a slotted spoon to transfer the mince to a plate, leaving the rendered fat in the pan.

Soften the aromatics: Reduce the heat to medium. Add the diced onion to the pan and cook for 5-6 minutes, stirring occasionally, until it becomes translucent and begins to catch a little colour at the edges. The kitchen will fill with a sweet, fragrant note. Stir in the minced garlic and diced red pepper, and cook for a further 2 minutes, until the pepper has softened and you can smell the garlic mellowing.

Bloom the spices: Add the tomato purée to the pan and stir for 1 minute — it will darken and release a deeper, concentrated tomato aroma. Then sprinkle over the smoked paprika, ground cumin, dried oregano, and cayenne pepper. Stir constantly for 30 seconds. This toasts the spices, making them fragrant and unlocking their full flavour. You’ll notice the colour of the mixture deepen to a warm, rusty red.

Build the sauce: Return the browned mince to the pan. Pour in the chopped tomatoes and beef stock, then stir everything together, scraping the bottom of the pan to lift any browned bits. Season with salt and pepper. Let the mixture come to a gentle simmer — you should see lazy bubbles breaking the surface, not a furious boil. The liquid will look thin and soupy at this stage, which is exactly right.

Cook the pasta in the sauce: Stir the dried macaroni directly into the simmering sauce. Cover the pan with a lid (or a tight sheet of foil) and reduce the heat to low. Let it cook for 12-14 minutes, stirring once halfway through to prevent the pasta from sticking. The texture of the sauce will thicken noticeably as the pasta releases its starch, and the macaroni will become tender but still have a slight bite at the centre. The smell at this stage is deeply comforting — rich, tomatoey, and smoky.

Finish with cheese and bake: Preheat your oven’s grill to a high setting. Remove the lid from the pan — the sauce should be coating the pasta generously, not swimming in liquid. Sprinkle the grated cheddar and mozzarella evenly over the top, creating a blanket of cheese. Place the pan under the grill for 4-6 minutes, watching carefully. You are looking for the cheese to melt, bubble, and turn golden-brown in patches — the surface should have a few darker, blistered spots for texture. The sound of the cheese bubbling under the grill is a signal that it is nearly ready. Remove from the oven and let it rest on the stovetop for 5 minutes before serving.

Serve with a flourish: Scatter the chopped fresh parsley or coriander over the top. The contrast of the bright green herbs against the rich, golden cheese is a visual promise of the warmth within. Scoop into bowls while it is still hot and stretchy.