Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.

Add the minced beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned, about 5-6 minutes.

Add the crushed tomatoes, dried basil, and dried oregano to the skillet. Stir well to combine. Season with salt and pepper to taste.

Let the sauce simmer over low-medium heat for 10-15 minutes, stirring occasionally.

Add the cooked spaghetti to the skillet with the sauce. Toss everything together, adding some reserved pasta water if the sauce seems too thick.

Serve the spaghetti hot, topped with grated Parmesan cheese if desired