Heat the olive oil in a deep frying pan over medium-high heat until shimmering then add the diced onion and fry for a few minutes until soft.

Add the ground pork and ground beef, break the minced meat up into fine pieces, and continue to fry, stirring occasionally, until the mince starts to brown.

Add the salt, garlic powder, diced tomatoes, tomato sauce or paste, and ground paprika, stir to combine well, and increase the heat to high. Continue to cook until the sauce bubbles and reduces to a dense consistency then reduce the heat to low.

Add the penne to the salted boiling water, give it a stir, put the lid on, and cook, following the packet instructions, until al dente.

Pour the thickened cream into the pasta sauce, stir well to incorporate, increase the heat to medium, and stir occasionally.

When the penne is al dente, use a large slotted spoon to transfer the pasta from the pot to the pan, taking a little cooking water with the pasta, add the grated parmesan and cracked black pepper, stir to combine well, taste, and adjust the seasoning to suit your palate.

Divide the pasta between four plates – or two plates, and you’ll have enough leftovers for another meal – drizzle on a little extra virgin olive oil, sprinkle on more parmesan, grind on a little cracked black pepper if you like, and serve immediately, with a side salad and crusty bread.