Boil the spaghetti as directed on the package, put in just a bit of salt and olive oil. Once it is done, sieve away the water, and put the pasta aside.

Boil the tomatoes briefly until the skin is slightly loosen at the end, so it is easier to remove the skin. Take them out from boiling water and put them under running water to cool down the tomatoes from further cooking. Peel the skin of tomatoes, then blend them with a blender.

Heat the pot in medium heat, add in olive oil, sauteed the onions until it is soft, then add in the garlic until fragrant. Put in the minced beef to cookuntil lightly brown.

Add in blended tomatoes and bring to boil. Then add in the tomato puree, parsley and oregano, and bring to boil again. Then simmer in low heat for 10 minutes until thickens.

Perfect the sauce to your liking by adding sugar (to sweeten from tomatoes if it's sour), salt and black pepper for taste, and corn starch (to thicken the sauce if needed or to your liking as some tomatoes can be very juicy and watery).

Plate the spaghetti, pour the sauce over the spaghetti, sprinkle some parmesan cheese. Enjoy!