Start by boiling water in a large pot. Once boiling, add a generous pinch of salt and the spaghetti. Cook according to package instructions until al dente. Drain the spaghetti in a colander and set aside.
In a large skillet or saucepan, add the lean ground beef over medium heat. Use a wooden spoon to break it apart as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the dried minced onions, garlic powder, black pepper, and salt into the browned beef. Cook for an additional 2-3 minutes until the onions are softened and fragrant.
Add the undrained whole tomatoes and tomato paste to the skillet. Use the wooden spoon to break the tomatoes into smaller pieces. Stir well to combine.
Pour in the 2 cups of water and then add the dried basil, oregano, marjoram, and thyme. Stir everything together and bring to a simmer.
Reduce the heat to low and allow the sauce to simmer uncovered for about 30 minutes. This will help the flavors meld together beautifully, resulting in a rich, hearty sauce.
Once the sauce has thickened to your liking, toss it with the cooked spaghetti or serve it over the spaghetti on individual plates. Either way, it’s sure to be a hit!
