1-Heat a large pot or Dutch oven over medium-high heat and cook 1 pound of lean ground beef, breaking it apart until it’s no longer pink.

2-Add 3 cloves of minced garlic and cook until fragrant, then drain any excess grease and season with salt and freshly ground black pepper to taste.

3-Stir in 3 cups of marinara sauce, 1 tablespoon of tomato paste, ½ teaspoon of balsamic vinegar, 1 teaspoon of dried basil, ¾ teaspoon of dried oregano, ¼ teaspoon of dried thyme, and 1 to 2 teaspoons of sugar if you’re using it.

4-Pour in 3 cups of beef broth, stir everything together, and bring it to a boil before reducing to a low simmer.

5-Place 8 ounces of broken spaghetti noodles on top of the sauce, criss-crossing and pressing them down until they’re submerged, without stirring at first.

6-Cover and cook for 15 to 20 minutes, stirring every 5 minutes, until the pasta is al dente and the liquid is mostly absorbed. If needed, adjust by cooking uncovered to thicken or adding a bit of water if the pasta needs more time.

7-Serve right away, topped with freshly grated Parmesan cheese, fresh minced parsley, and crushed red pepper flakes if desired.