Cook the pasta according to package instructions in a large pot of boiling salted water. Drain it well when done.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain the excess fat and set the beef aside.

In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently. Then, add the minced garlic and cook until fragrant, about 1 minute.

Whisk in the flour and cook until lightly browned, about 1 minute.

Gradually whisk in the beef stock, stirring to combine. Then add the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.

Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer, stirring occasionally, until it reduces and thickens slightly, about 6-8 minutes.

Stir in the cooked pasta and add the beef back into the skillet.

Next, stir in the heavy cream and heat through, about 1-2 minutes. Taste and adjust for salt and pepper.

Stir in the sour cream, followed by the cheddar cheese until it melts, about 1-2 minutes.

Serve immediately, garnished with parsley if desired.