Spaghetti Integrali with Hot Bolognese Sauce

400g spaghetti integrali (whole meal durum wheat semolina Italian pasta)
350 minced lean ground beef
260g chopped raw tomato
100g sliced onion
3 cloves garlic, slice
100g sliced raw chili pepper
200ml tomato sauce
2 ½ teaspoons extra hot chili sauce
½ teaspoon white pepper powder
½ teaspoon oregano
½ teaspoon salt
2 teaspoons brown sugar
2 tablespoon sunflower oil
3 tablespoons parmesan

Heat the oil in a saucepan over medium heat. Add onion and garlic. Stir-fry for half minute. Add minced beef, chili pepper, and raw tomato. Stir about 2 minutes.
Pour tomato sauce and extra hot chili sauce. Stir.
Add oregano, white pepper powder, salt, and brown sugar.
Stir until thick. Remove from the heat. Set aside.
Cook 400g spaghetti in 6 liters of hot boiling water.
Boil about 7-8 minutes until al dente. Drain well and stir at the same time (to avoid sticky spaghetti). Arrange in plate and add hot Bolognese sauce. Sprinkle with parmesan. Serve immediately!