2 tsp Sunflower oil

500 g (1.1 lb) Beef mince (5% fat)

1 Onion, peeled and chopped

2 Garlic cloves, crushed

2 Green peppers, sliced

750 ml (3.25 cups) Hot beef stock

6 tbsp Ketchup

3 tbsp Yellow mustard

3 tsp Paprika

3 tbsp Worcester sauce

250 g (9 oz) Dried pasta

50 g (2 oz) Pickles (gherkins), chopped

100 g (3.5 oz) Cream cheese

75 g (3 oz) Red Leicester cheese, grated

Salt and freshly ground black pepper, to taste

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Heat the sunflower oil in a large saucepan over high heat. Add the beef mince and cook for 5–10 minutes, stirring until browned all over.
Add the chopped onion, crushed garlic, and sliced green peppers. Cook for 5 minutes until softened.
Stir in 500 ml (2.25 cups) of hot beef stock, ketchup, mustard, paprika, Worcester sauce, salt, pepper, and dried pasta. Bring to a simmer.
Cover with a lid and cook for 15–20 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add more stock if needed.
Turn off the heat and stir in chopped pickles and cream cheese until smooth and creamy.
Sprinkle grated Red Leicester cheese over the top and place under a preheated grill for 3–5 minutes, until melted and golden.
Serve hot, straight from the pan.

Use turkey or chicken mince for a lighter version.

Add chili flakes or hot sauce for a spicy kick.

Swap Red Leicester for cheddar or mozzarella.

Replace beef mince with plant-based mince and use vegetable stock for a vegetarian version.

Freezes well for up to 3 months; thaw and reheat before serving.