Creamy One-Pot Ground Beef Pasta

Finely chop 1/2 of a large onion using a chef's knife.

Melt 1 tbsp butter in a large skillet over medium heat.

Handle raw ground beef carefully to avoid cross-contamination and wash hands thoroughly after handling.

Add 450g ground beef to the skillet and fry for 4 minutes, stirring occasionally, until browned.

Add the chopped onion to the skillet, stir well, and cook for 1 minute.

Slice 2 garlic cloves using a mandoline slicer and add to the skillet.

Add 1 tsp butter to the skillet and fry the garlic for 30 seconds until fragrant.

Season with salt, black pepper, 1 tsp Italian herbs, and 1/2 tsp red pepper flakes.

Pour in 820ml chicken stock, bring to a boil, and add 250g penne pasta.

Pour in 240ml heavy cream and simmer for 1 minute until a silky sauce forms.

Turn off the heat, sprinkle with grated mozzarella cheese, and cover for 1 minute to melt.

Chop fresh parsley and garnish the pasta before serving.