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

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the finely diced white onion and sauté until soft, approximately 4-5 minutes. Stir in freshly minced garlic and cook for 1 minute until fragrant.

Add 1 pound of ground beef into the pot; cook for 5-7 minutes, breaking into smaller pieces until browned.

Stir in 3 tablespoons of tomato puree and the seasoning mix. Cook for about 1 minute.

Pour in 1 tablespoon of Worcestershire sauce, 1 cup of beef stock, 1 cup of tomato passata, and ½ cup of cream. Bring to a gentle boil.

Once boiling, add 8 ounces of short pasta, stir, reduce heat to medium-low, cover, and let simmer for 10-12 minutes or until pasta is al dente.

After cooking, taste the sauce and adjust seasoning if needed. Serve hot, garnishing with freshly chopped parsley.