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Combine all dry spices (salt, smoked paprika, oregano, black pepper, chili flakes, thyme, and sugar) in a small bowl and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
Add the diced onion to the hot oil and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef, breaking it apart with a wooden spoon as it cooks, until it's browned and no pink remains (about 5-7 minutes).
Stir in the tomato puree and the spice mixture from Step 1, cooking for 1 minute to toast the spices and deepen their flavors.
Add the Worcestershire sauce and stir well.
Pour in the beef stock, tomato passata, and cream, stirring thoroughly to combine all ingredients and dissolve any browned bits from the bottom of the pot.
Bring the sauce to a boil over medium-high heat, then add the pasta and stir well to prevent sticking.
Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked through and the sauce has thickened to a creamy consistency.
Remove the pot from heat and taste the dish. Adjust seasoning as needed with additional salt, pepper, or chili flakes to suit your preference.
Divide into bowls and top with fresh parsley. Serve immediately while hot and creamy.