Heat a drizzle of oil in a large pan over medium-high to high heat. Add the ground beef, spread it out, and let it caramelize gently. Once the underside is nicely deep brown, break it up and continue cooking until browned all over.

Finely chop the onion and add it to the meat. Cook for 4–5 minutes until the onion has softened. Mince the garlic and add it along with the smoked paprika powder. Cook for another 1 minute so the flavors can fully release.

Add the tomato paste and cook for 1 minute to deepen the flavor.

Pour in the diced tomatoes and the beef stock. Let it simmer gently for 10 minutes until the sauce is thick and rich.

While the sauce is simmering, cook the penne pasta in plenty of salted water until al dente. Drain the pasta, but reserve a splash of the cooking water.

Add the penne to the sauce along with the mascarpone, the grated Parmesan cheese, and the finely chopped parsley. Toss well with a splash of the cooking water until the sauce is glossy and creamy.

Taste and season with more salt and pepper if needed. Finish with extra Parmesan and serve immediately.