This pasta is CRAZY good! Wait till you see the secret!

Start by warming a large pot over medium heat and melting one tablespoon of butter.

Finely dice one small onion, add it to the pot, and cook for 2 to 3 minutes until translucent.

Mince or finely slice two garlic cloves, add them to the pot, and cook for 30 seconds until fragrant.

Add the minced beef to the pot, break it up with a spatula, and cook for 5 to 7 minutes until browned.

Season the beef with salt, black pepper, oregano, thyme, a pinch of chili flakes, and smoked paprika.

Add two tablespoons of tomato paste, mix well, and cook for 1 minute.

Pour in the beef stock, passata, heavy cream, and Worcestershire sauce. Stir well to combine.

Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 1 minute.

Add the thin spaghetti to the sauce, stir everything together, and bring to a gentle boil.

Reduce the heat to low and simmer for 5-7 minutes, stirring frequently, until the pasta is al dente.

Serve the pasta sprinkled with fresh parsley and grated Parmesan. Enjoy!

Dice one onion and one green bell pepper.

In a pan, add the diced onion, green bell pepper, and olive oil. Sauté until softened.

Add the ground beef to the pan. Season with salt, black pepper, and paprika.

Cook the beef with the vegetables, breaking it apart, until it is browned.

Add one minced garlic clove and stir until fragrant.

Drain any excess fat from the pan.

Add tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, bay leaves, and Italian seasoning. Stir everything together.

Add uncooked macaroni noodles, stir, and bring the mixture to a boil.

Reduce the heat, cover, and stir occasionally until the pasta is tender, about 20 minutes.

Grate the sharp cheddar cheese.

Stir the grated cheese into the pasta until it is melted and creamy.

Serve the macaroni garnished with freshly chopped parsley.