1-Peel and finely chop the 2 red onions and 4 garlic cloves. Wash and dice the 2 red bell peppers to get them ready.

2-Heat neutral cooking oil in a large pot and brown the 400 g ground beef until it’s crumbly. Add the chopped onions, garlic, and diced bell peppers, then cook for 5 more minutes until the vegetables soften.

3-Stir in 2 tablespoons tomato paste, 400 g diced tomatoes, 500 ml vegetable broth, and 1 tablespoon Worcestershire sauce to create the sauce base.

4-Add the 250 g short pasta such as penne or fusilli, bring everything to a boil, then reduce the heat and simmer for 12-15 minutes until the pasta is al dente. Stir regularly to prevent sticking.

5-Clean and finely slice the 2 spring onions for garnish.

6-Season with salt and pepper to taste, then stir in the 150 g grated cheese once the pasta is cooked for a creamy finish.

7-Serve on deep plates, garnished with the sliced spring onion rings for a fresh touch.