Heat extra virgin olive oil in a large saucepan over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and let it cook for 1 minute until fragrant.

Add minced beef or veal to the pan and cook, breaking it apart with a spoon.

Stir regularly to ensure even cooking and a crumbly texture.

Once browned, add coriander, cumin, thyme, paprika, salt, black pepper, and chopped parsley.

Mix well to coat the meat in spices and let it cook for another 2-3 minutes.

Stir in tomato paste and mix well to intensify the sauce.

Pour in blended fresh tomatoes and cook until they soften and form a thick sauce.

Pour in hot water (just enough to cook the pasta) and bring to a gentle simmer.

Add penne rigate directly into the pot and stir to ensure it’s submerged.

Cover and cook over low heat, stirring occasionally to prevent sticking.

Once the pasta is tender, stir in grated Parmesan and Idam cheese.

Mix well until the cheese melts and creates a creamy, flavorful sauce.

Remove from heat and garnish with chopped parsley.

Serve immediately while hot and melty!