Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente (usually around 10-12 minutes). Just before draining, reserve about 200ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.

Brown the Beef: Turn the heat up to medium-high. Add the beef mince to the pan. Break it up with a wooden spoon and let it cook, stirring infrequently, for 8-10 minutes. What works best for me is allowing the beef to sit undisturbed for a few minutes at a time to develop a deep brown crust. This process, known as the Maillard reaction, is crucial for developing a rich, savoury flavour. Once well-browned, drain off any excess fat if necessary.

Build the Sauce Base: Stir the tomato purée into the beef and cook for 1-2 minutes, allowing it to toast slightly and deepen in colour. This removes its raw taste and enhances its sweetness.

Simmer the Sauce: Pour the beef stock into the pan, using your spoon to scrape up any browned bits from the bottom (this is where all the flavour is!). Bring to a simmer and let it bubble gently for 5 minutes, allowing the sauce to reduce and the flavours to meld.

Add the Cream: Reduce the heat to low. Pour in the double cream and stir until combined. Let the sauce warm through gently for 2-3 minutes, but do not let it boil, as this can cause the cream to split. Season generously with salt and freshly ground black pepper.

Combine and Finish: Add the drained penne to the pan with the sauce, along with the grated Parmesan cheese and half of the chopped parsley. Toss everything together until the pasta is well-coated in the glorious, creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta.

Serve Immediately: Divide the creamy beef pasta among warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese.