Heat a large deep pot over medium heat and add the olive oil. Once warm, add the chopped onion and cook for about 2–3 minutes until it becomes soft and slightly translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro tip: Don’t let the garlic brown too much—it can turn bitter quickly and affect the overall flavor.

Add the ground beef or turkey to the pot. Break it apart with your spoon and cook until it’s fully browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

Pro tip: Let the meat sit for a minute or two before stirring too much so it develops a nice browned flavor instead of steaming.

Pour in the jar pasta sauce and stir it into the cooked meat and aromatics. Add Italian seasoning, black pepper, and chili flakes if using. Mix everything well so the flavors combine evenly.

Let it simmer gently for about 2–3 minutes so everything starts to come together.

Break the spaghetti in half (optional, for easier cooking) and place it directly into the pot. Pour in the water or chicken broth, making sure the pasta is mostly submerged.

Gently press the spaghetti down with a spoon so it starts to soften into the liquid.

Pro tip: Stir occasionally in the first few minutes to prevent the pasta from sticking together at the bottom.

Bring everything to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for about 10–12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.

If the liquid reduces too quickly, add a small splash of water or broth.

Once the spaghetti is tender and the sauce is thick and glossy, turn off the heat. Stir in Parmesan cheese and let it melt into the pasta. Taste and adjust seasoning if needed.

Serve hot, topped with extra cheese and fresh parsley if you like.