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Add a drizzle of oil to a large deep pot over medium heat. Add the onion and fry until it softens and begins taking on colour, then add the beef. Break it up with your wooden spoon until well-browned, then stir in the seasoning. Stir in the tomato puree and fry for a minute or so.
Pour in the stock and chopped tomatoes, then add the spaghetti. As it starts to soften, gently press it down so it is submerged under the liquid. Keep on a steady simmer and as the spaghetti begins to loosen up, use tongs to gently toss it now and then to prevent it from sticking. Keep it submerged as best you can.
Once the sauce has reduced and the spaghetti is almost cooked (but still has a little bite) turn down the heat and stir in the sour cream. Cook for another couple of minutes until the spaghetti is cooked and the sauce has thickened again, then turn off the heat and stir in the cheese until melted.
Check for seasoning and adjust (generously if needed) then serve individual portions with diced tomatoes and coriander or parsley.