In a large pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion, minced garlic, diced carrots, and chopped celery along with a pinch of salt. Sauté for about 3 minutes until the vegetables soften and become fragrant, stirring occasionally to ensure even cooking.

Add 1 pound of ground beef to the pan, breaking it apart with a spatula. Cook for about 3 minutes until the meat turns brown and no longer pink, ensuring it’s well combined with the sautéed vegetables.

Stir in 1 teaspoon of cracked black pepper, 1 teaspoon of onion powder, 1 teaspoon of oregano, and a pinch of sugar to balance the flavors. Mix everything well and cook for an additional minute.

Introduce 2 tablespoons of tomato paste to the pan, stirring it into the meat and vegetable mixture. Allow it to cook for about 1 minute.

Pour in 1 cup of beef stock and 15 ounces of crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer over medium heat.

Add 2 cups of dry macaroni pasta to the simmering sauce and stir well. Cover the pan, reduce the heat to low, and let it simmer for approximately 15 minutes. Stir occasionally.

Once the pasta is tender and most of the liquid has been absorbed, stir in 1 cup of full-cream milk and 1 cup of cheese, stirring until melted.

Sprinkle 1 cup of mozzarella cheese over the top of the pasta. Cover the pan briefly to allow the cheese to melt.

Remove from heat and sprinkle with freshly chopped flat-leaf parsley before serving.