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Heat a large skillet over medium-high heat and add the ground beef. Sprinkle the salt, adobo and oregano on top and using a spatula, break up the beef to cook evenly and distribute the spices.
Once the ground beef is almost fully browned (there can still be a little pink since it will continue to cook), push it to the edges of the pan.
Add the onions and garlic to the center of the pan, and stir occasionally until the onions are translucent.
Add the sofrito, cilantro and tomato sauce. Stir well to combine into the meat.
Lower the heat if needed to medium low. Cook for 15-20 minutes semi-covered with a lid.
While the sauce is cooking, cook the spaghetti 1 minute less than indicated on the package instructions.
Once the sauce is done, taste for salt and add more if needed.
Remove the cilantro stems.
Add the cooked spaghetti a little at a time to the sauce and mix. Add as much you want (you may have leftover pasta especially if you like a lot of sauce to coat your spaghetti.)
Garnish with chopped cilantro and grated parmesan cheese.