Start off by dicing a small yellow onion on a cutting board. Add the diced onion to a large skillet.
Place 1 lb of thawed ground beef into the skillet with the onion. Brown the ground beef, adding a pinch of salt and pepper to season the meat. Cook the ground beef until the meat is no longer pink.
Once browned, drain the meat in a colander.
Once the ground beef has been drained, add the beef back to the same skillet. Add in all the sauce ingredients (excluding the noodles) and 2 cups of water to the skillet and stir until combined. Your sauce will be very watery at this point.
Cook at a slow rolling boil on medium-low heat for about 3 hours. Expert Tip: You'll probably find yourself adding more water as it cooks down. I typically add ½ cup of water 2-3 times during the 3 hour simmer.
About 30 minutes before the sauce is done, you can start making the spaghetti noodles. In a large pot, bring 6 quarts of water to a boil. Add salt to taste. Once the water is boiling, add the spaghetti noodles. If you want "al dente" style pasta, boil the noodles for 10 minutes. For more tender pasta, boil for an addition 1-2 minutes.
Top with fresh grated parmesan cheese, fresh chopped basil, or parsley.