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Bring a large pot of salted water to a boil. Cook the thin spaghetti until al dente according to the package directions. Reserve ½ cup of the pasta water, then drain.
While the pasta cooks, brown the ground beef in a large Dutch oven or deep skillet over medium-high heat, breaking it into crumbles. Drain any excess grease.
Add the diced onion and bell peppers and cook for 5 to 7 minutes, or until softened.
Stir in the tomato basil pasta sauce, diced tomatoes with green chiles, and 1 cup of water. (Fill the empty pasta sauce jar with the water and shake well to get every bit of sauce before adding it to the pot.)
Stir in the Better Than Bouillon beef base, garlic powder, onion powder, Cajun seasoning, paprika, celery seed, black pepper, Worcestershire sauce, if using, and the butter.
Bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for 25 to 30 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have come together.
Add the cooked spaghetti directly to the sauce and toss until evenly coated. If needed, stir in a splash of the reserved pasta water to loosen the sauce.
Serve with plenty of freshly grated Parmesan cheese and garnish with chopped parsley or sliced green onions if desired.