In large saucepan or Dutch oven, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is brown. Drain off fat.

Stir in tomatoes, the water, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper. Transfer to storage container. Cover and chill for 2 to 24 hours.

To serve, return mixture to large saucepan. Bring to boiling. Stir in spaghetti. Return to boiling; reduce heat. Boil gently. Uncovered, for 12 to 15 minutes or just until spaghetti is tender.