Step 1

Heat the oil in a frying pan over a medium-high heat. Add the onion, carrot, celery and pepper and cook for 5 minutes, stirring often, until the onion softens.

Step 2

Add the garlic and cook for a further minute.

Step 3

Add the minced beef and cook for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat with a spatula.

Step 4

Add the tomato puree, oregano, thyme, Worcestershire sauce, beef stock, milk, tinned tomatoes, salt and pepper and stir together and bring to the boil.

Step 5

Stir in the pasta shells, bring back to the boil, then turn down the heat to a gentle simmer, cover and cook for 17-22 minutes, stirring a couple of times during cooking, until the pasta is cooked through.

Step 6

Remove the lid, then stir in the cream and cheese, until the cheese melts

Step 7

Serve topped with chopped chives, chilli flakes and grated parmesan.