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Using a large pot, heat oil then cook onion & garlic for 1 ½ min.
Cook beef until you can no longer see red, then add Italian herbs and cook for 30 sec (brings out flavour!).
Cook tomato paste for 1 min.
Add canned tomato, stock, chilli flakes, salt and pepper.
Bring to simmer then add pasta.
Once it comes back up to simmer, cook 13 – 15 min on medium high (it should be bubbling, like you are cooking pasta in water), stirring every now and then at the beginning and more towards the end as the sauce thickens so the base doesn’t catch.
Reduce heat it needed.
Pasta should be just about cooked, but still saucy.
Stir in cream, simmer for another minute.
Still saucy!
Ladle into bowls, garnish with parmesan.