Instructions
In a large pot of boiling salted water, cook pasta according to package directions and drain well.
In a large skillet, heat the olive oil over medium-high heat. Cook, breaking up the ground beef with a wooden spoon until it is browned, about 3-5 minutes. Remove any excess fat and set it aside.
Add the diced onion to the same skillet and cook for 2 minutes, stirring frequently. Cook for 1 minute, or until garlic is fragrant.
For about 1 minute, whisk in the flour until it is lightly browned.
Whisk in the beef stock in a slow, steady stream, stirring constantly. Stir in Italian seasoning, dried parsley, oregano, and paprika to the marinara sauce.
Bring to a boil, then reduce to low heat and cook, stirring occasionally, for 6-8 minutes, or until reduced and slightly thickened.
Add the cooked pasta and the beef back in.
After that, stir in the heavy cream until it is thoroughly heated, about 1-2 minutes. Season with salt and pepper to taste.
Stir in the sour cream after that.
Fold in the cheddar cheese until it is completely melted, about 1-2 minutes.
Serve immediately, with parsley on top if desired.