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Start by heating a frying pan over a medium-to-high heat. Melt 1 tablespoon of butter.
Add 450 g (1 lb) of ground beef and break up any lumps with a spatula. Cook for about 4 minutes, stirring occasionally, until browned.
Finely chop half an onion and add it to the beef. Mix well and cook for a further minute.
Slice two garlic cloves and add them to the skillet together with one teaspoon of butter. Cook for half a minute until the garlic is fragrant. Season with one teaspoon of salt, Italian herbs and half a teaspoon of black pepper and chili flakes.
Pour in 820 ml (3 ½ cups) of chicken stock.
Bring to the boil, then add 250 g (2 cups) of penne pasta. Reduce the heat to medium-low. Simmer for about 10 minutes until the pasta is al dente.
Stir in 240 ml (1 cup) of heavy cream, then simmer for a further minute until everything comes together in a rich, silky sauce.
Turn off the heat, then grate 30g (¼ cup) of mozzarella cheese on top. Cover with the lid and leave for about one minute to allow the cheese to melt.
Sprinkle with chopped fresh parsley, if you wish, and enjoy!