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Begin by sautéing the chopped yellow onion until it becomes translucent.
Add half a tube of tomato paste to the onions and let it caramelize.
In a separate pan, brown the ground beef until fully cooked.
Pour in the dry red wine and let it simmer for a few minutes to reduce.
Stir in the meat sauce and Calabrian chilies, mixing well.
Add the bundle of fresh rosemary and thyme to the sauce for flavor.
Meanwhile, cook the spaghetti according to the package instructions until al dente.
Once the spaghetti is ready, drain it and combine it with the meat sauce.
Serve the spaghetti topped with grated Parmesan cheese and a sprinkle of parsley.