Boil around 4 quarts of water in a large pot and add 1 tbsp of salt. Cook pasta in the boiling water on high heat. Read the instructions on the package and time it accordingly. It should be firm to touch. Drain the pasta once cooked.
Start preparing the sauce side by side. Put the stove to medium high and heat the olive oil in a large skillet. Put in the red flakes, onion and Italian herbs. Cook this for almost five minutes until the onions become soft, stir in between. Now sprinkle salt and pepper and add the garlic. Keep it on heat for another minute till you can smell the garlic. Then remove the skillet from heat.
Put a frying pan on high heat. Sprinkle salt generously on the pan. Once the pan gets hot, take beef chunks and put them in the pan, do not stir. Do not over crowd the pan so it is advised to work in batches. Let the meat brown for some time. Reduce the heat a little if there is a chance of burning. Change the side of the chunks after one side is done. With the help of a slotted spoon, lift the meat and put it in the seasoned onions. Put in the tomato sauce and break any large pieces of the meat. Put in the sugar and basil and let it cook on low heat uncovered for 15 minutes.
After it has cooked for 15 minutes, taste it and add in more seasonings according to taste. If you find it too acidic, sprinkle more sugar in it. You could also add more tomato sauce if you want to change the thickness. Toss the cooked pasta in the sauce and garnish with chopped parsley.