VEGGIES: Heat oil in a large pot over medium-high heat. Add mirepoix, cooking for 6-8 minutes or until veggies are soft. Push veggies to edges of the pan.
GROUND BEEF: Add beef in center of pan. Allow it to sear for about 1 min per side, then break it apart with a wooden spoon as it cooks. Continue until the beef is mostly browned, with some pink remaining.
SEASONINGS: Mix in the garlic, Italian seasoning, beef bouillon (start with 1 tsp), & tomato paste. Season with pepper; I add 3/4 tsp. Stir and continue to cook until beef is fully browned through.
LIQUID: Add marinara, tomato sauce, chicken broth, & Worcestershire. Stir and allow to come to a boil.
SPAGHETTI: Break spaghetti in half and submerge it in the liquid. Cook for 10-12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8-10 minutes in, reduce the heat to medium to avoid evaporating too much liquid before the pasta is done. (Note 3 for troubleshooting)
FINISH: Once the pasta is al dente (slightly firmer than you want), remove the pot from heat. The dish should still be quite saucy. Using tongs, toss the pasta for about a minute until the sauce thickens and pasta is perfectly tender. Taste and adjust seasoning; adding extra 1 tsp bouillon if you feel it needs it.
SERVE: Use tongs to dish up plates, grating Parmesan cheese with a microplane directly on top. Sprinkle parsley or basil on plates if desired. Enjoy immediately.
Video
Notes
Note 1:Mirepoix is a mix of finely chopped onions, celery, and carrots, available fresh or frozen. If unavailable, substitute with 1 large finely diced onion or the following (finely diced): 3/4 cup onion, 1/3 cup celery, & 1/3 cup carrot.Note 2: Liquid is depending on 12 oz. regular spaghetti being used. Use a food scale (if possible) to be precise here!
Note 3: Troubleshooting:
Sauce Soaked Up & Pasta Not Tender? Lower the heat slightly. Add extra broth if needed.