Bring a large pot of water to a boil and cook the spaghetti according to the package directions or until “al dente” (meaning chewy and firm, not soft or mushy), about 8-10 minutes. Once cooked, toss with 1/2 tsp. of oil and set aside.

Heat the remaining oil in a medium pot over medium-high heat. Once hot, add the onions and cook until onions are translucent (clear) and soft, about 2-4 minutes.

Once onions are soft and have begun to brown, add the beef to the pot.

Break up the beef with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the tomato sauce, salt, Italian seasoning, and pepper, and bring to a simmer. Simmer for about 5-10 minutes until sauce is thickened. Stir every 2-3 minutes as the sauce simmers and thickens.

Serve 3/4 cups of sauce over 2 ounces of pasta.