• Begin by cooking the pasta in boiling salted water as directed on the package. Once cooked, drain it thoroughly and set it aside.

For Beef and Sauce:

• In a large skillet, heat the olive oil at medium-high heat. Add the ground beef, cooking it until browned, for approximately 3-5 minutes while breaking it apart with a wooden spoon. Drain any excess fat and set aside.
• Using the same skillet, add the diced onion and sauté for about 2 minutes, stirring regularly. Then, introduce the minced garlic and cook until the aroma fills the kitchen, roughly 1 minute.
• Whisk in the flour and allow it to cook just until it is lightly browned, taking about a minute.
• Slowly incorporate the beef stock while whisking, ensuring everything is well combined. Then, stir in the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.
• Bring this mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until it thickens slightly, which should take around 6-8 minutes.
• Gently fold the cooked pasta back into the skillet and reintroduce the beef mixture.
• Next, add the heavy cream and heat through for about 1-2 minutes. Taste the dish and adjust with salt and pepper as needed.
• Mix in the sour cream until well integrated with the dish.
• Finally, gently fold the grated cheddar cheese into the mixture until it melts, around 1-2 minutes.
• Serve immediately and, if desired, garnish with a sprinkle of parsley.