Start by heating your (saute) pan on full blast. The key is to get a nice sear on the meat.

When it’s hot, add the meat. If you’re using meat with a low fat percentage (under 7%), add neutral-flavored oil when frying it. Chop/spread the meat so it gets a sear all over.

In the meantime, cut the carrots/peppers into larger cubes and finely chop the onion and garlic. I usually grate the onion because my daughter isn't fond of it.

When the meat is seared on all sides, push the meat a bit to the side.

Add a little oil to the center of the pan and add tomato paste and curry into the oil, letting it toast a bit/take on color.

Add onions, garlic, peppers, and carrots. Turn down the heat; I usually go from 14 to 10 (on a stove that goes to 14).

Add the wine and let most of it evaporate. This takes a couple of minutes.

Add tomato passata/chopped tomatoes and stock. Optionally reduce the heat and let it simmer for 5 minutes. If you have extra time, you can let it simmer for up to 30 minutes more.

Add cream and let it simmer for a couple more minutes.

Now it’s time to taste:

Start by seasoning with salt and pepper and taste. I love adding a small amount of anchovy fillet to stews because I think it adds depth of flavor. You won’t taste the fish. If you’re not up for it, just add a bit more salt.

Add a little lemon juice, sugar, and vinegar (I typically use apple cider or white wine vinegar) and taste again.

Continue until you’re satisfied. I also like a bit of cayenne pepper in it, but be careful with it if you’re serving the dish to small children.

Cook the pasta according to the package instructions in plenty of salt.

Drain the pasta, but don’t be thorough. Some of the liquid should go into the meat sauce as it helps bind everything together.

Grate fresh parmesan over it and add corn if you like.

Enjoy.