Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the diced onion to the skillet. Saute for 3 to 4 minutes to soften, adding half the salt at the halfway point.

Add the shredded carrots and cook for another 2 minutes.

Push the diced onions and carrots to the side of the pan, creating an empty spot in the middle, and add the ground pork to the skillet.

Season the pork with salt, garlic powder, dried rosemary, dried thyme, dried basil, and red pepper flakes.

Stir and break up the meat, first in the middle section, then mixing with the onions and carrots.

When mostly cooked, add the dried spaghetti noodles to the skillet.

Add the passata sauce, chicken broth, brown sugar, and Worcestershire sauce to the skillet and cover with a lid. Increase the heat and bring the mixture up to a boil. Then, using tongs, and nudge the noodles around a bit to help the noodles cook more evenly. If any noodles are clumped together, try to separate them. Cover and continue to cook for 5 minutes, and repeat the process to separate the noodles around the sauce.

Bring the heat down to a simmer and simmer for another 5 to 6 minutes or until the noodles are cooked through.

Give the spaghetti and a good mix and garnish with fresh herbs such as parsley or basil as desired and serve. Top with grated parmesan if desired.