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Set a large pot or Dutch oven over medium-high heat on the stove. Add the beef, and cook until no longer pink, breaking it apart as it cooks.
Drain the fat.
Add the onion, garlic, and seasonings. Stir until fragrant.
Add the remaining ingredients (dry spaghetti noodles, beef stock, and sauce), and bring to a boil. Reduce the heat to low, and simmer for 16-18 minutes or until noodles are al dente and the sauce has thickened.
Serve warm topped with Parmesan cheese, if desired.
Store in the fridge for up to two days or in the freezer for up to three months.