Heat olive oil in a large pot over medium-high heat. Add minced garlic and chopped onion. Sauté for about 2 minutes until they turn translucent and fragrant.

Add lean ground beef and cook, breaking it apart with a spoon as it browns.

Once the beef is browned, pour in the tomato passata. Rinse the passata bottle with a bit of beef broth and add that to the pot as well.

Stir in the rest of the beef broth, Italian herbs, chili flakes, Worcestershire sauce, tomato paste, and salt and pepper. Bring everything to a boil.

Fan out the uncooked spaghetti in the pot and let it sit for 30 seconds. Then gently press it into the liquid until fully submerged.

Cook for about 12 minutes, stirring occasionally to prevent the pasta from sticking. Towards the last few minutes, reduce the heat to medium to avoid sticking at the bottom of the pot.

Once the pasta is al dente, remove the pot from the heat. Allow it to rest for 30 seconds, letting the sauce thicken and coat the noodles perfectly.

Serve immediately, topped with generous shavings of Parmesan. Dig in!