Step 1

Over medium-high heat, heat olive oil in a large 12-inch skillet.

Step 2

Add beef crumbles, leaving space between them, and sear on the bottom for three minutes, or until golden brown.

Step 3

Then, begin crumbling the beef and continue cooking, tossing and crumbling regularly, for about 3 minutes more, or until the beef is well cooked.

Step 4

Place meat on a large paper towel-lined platter, and leave 1 tablespoon of rendered grease in the pan (or add 1 Tbsp olive oil).

Step 5

Reduce the heat to medium and sauté the onion for four minutes. Add garlic and cook for an additional minute.

Step 6

Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil, and oregano. Season with salt and pepper to taste.

Step 7

Bring to a gentle boil, then decrease the heat to low, cover, and simmer for 15 to 20 minutes, or until the onions are soft. ** As necessary, thin with a bit more water (or thicken with a little more tomato paste as needed).

Step 8

Stir in parmesan. Serve warm with prepared spaghetti and sprinkle with more Parmesan cheese and chopped parsley.