Heat oil in a large pan over medium high heat. Add the minced beef, spread it out and leave it to caramelise. Once deeply browned underneath, break it up and cook until browned all over.
Add the onion and cook 4 to 5 minutes until softened. Stir in the garlic and smoked paprika, cook 1 minute.
Add the tomato paste and cook 1 minute to deepen the flavour.
Pour in the chopped tomatoes and beef stock. Simmer 10 minutes until thick and rich.
Cook the pasta in well salted water until al dente. Drain, saving a splash of pasta water.
Add the pasta to the sauce with mascarpone, Parmesan and parsley. Toss with a splash of pasta water until glossy and silky.
Taste, adjust seasoning, finish with extra Parmesan and serve.