In a small bowl, combine salt, smoked paprika, oregano, black pepper, chili flakes, thyme, and sugar. Mix well.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced white onion and sauté for 4-5 minutes until softened.

Add the ground beef, breaking it apart, and cook for 5-7 minutes until browned.

Stir in the tomato puree and the spice mix, and cook for about 1 minute.

Pour in the beef stock, tomato passata, and cream along with Worcestershire sauce. Stir well to combine.

Bring the sauce to a gentle boil. Add the pasta and reduce heat. Simmer for 10-12 minutes until al dente.

If the sauce is too thick, add water, 1/4 cup at a time, until desired consistency.

Taste and adjust seasoning as necessary.

Serve topped with freshly chopped parsley.