Finely chop 1 tbsp of garlic.

Slice 4 oz sausage link into 0.5-inch circles.

Chop 1 tbsp of parsley.

Shred 0.25 oz parmesan cheese.

Boil 6 - 7 oz uncooked spaghetti tillo al dente. Drain the cooked pasta.

Pan-sear the sausage: Heat a non-stick frying pan over medium heat. Sear 4 oz smoked sausage on both sides for 2 minutes or until beautifully browned and just barely cooked through.

Sauté the garlic: Add 1 1/2 tbsp olive oil and 1 tbsp garlic and sauté for 30 seconds.

Stir fry the beef: Add 6 oz lean ground beef and break up the meat with your spatula or wooden spoon as you add it to the pan. Stir occasionally and continue to cook for a further 2 minutes.

Add the tomato paste and seasonings: Add 1 tbsp tomato paste and stir the mixture for 30 seconds to combine. Then stir in 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, 1/2 tsp paprika, 1 tsp thyme, 2 1/2 tsp gravy mix, and 2 tsp all-purpose flour. Stir and cook on medium heat for 1 minute.

Add the wine, broth, and tomato sauce: Pour in 2 fl.oz white wine and simmer for 30 seconds or until the wine has almost evaporated. Add 1 cup tomato sauce and 1 cup unsalted chicken broth and continue to simmer for 2 minutes.

Stir in the spaghetti: Transfer 14 oz cooked spaghetti into the pan of hot sauce. Mix until thoroughly combined, about 2 minutes. Take off the heat.

Serve the pasta: Transfer the spaghetti to serving plates. Sprinkle with 0.25 oz shredded parmesan cheese and 2 tbsp chopped parsley. Serve the dish immediately.