Boil Spaghetti al dente according to the packaging instruction.
Stir fry garlic, onion, carrot and celery until all the ingredients are soften.
Add meat and continue stir frying until the meat is well cooked. Add water, stir well.
Add 340 ml Indofood tomato sauce, seasoned with pepper, salt, oregano, ox stock powder, and sugar. Stir well, cook to boil.
Add the remaining Indofood tomato sauce, boiled at low heat for 30 minutes. Thicken the sauce with cornstarch, stir until the sauce color become bright red.
Serve hot, sprinkle with grated cheese and minced parsley.