Add tomatoes to a good pot, bring to a simmer. Keep sauce at a mild simmer for remainder of time cook time. Add butter and parmesan. Using a potato masher, crush all the tomatoes after the tomatoes have simmered and softened (20 - 60 min). Add all the spices and herbs.

Brown the hamburger. Make sure you're letting it cook hot enough that you get the delicious red crispy bits on the bottom. Cook the hamburger until all fat and juices are rendered back into the meat. Add the meat to the sauce.

Simmer sauce until you've reached the desired thickness (at least an hour). I like mine pretty viscous. It will thicken a bit upon cooling.

Salt your spaghetti water. Use enough salt that the water tastes like the ocean, or a salt water pool. Do not add oil or butter. Drain water while the inside of the spaghetti noodle is still firm.

Top noodles with sauce. Add parmesan and red pepper flakes to taste