Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add beef in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes.
Then start crumbling beef and continue to cook, tossing and crumbling occasionally until fully cooked through, about 3 minutes longer.
Transfer beef to a large plate lined with paper towels, leave 1 Tbsp rendered fat in skillet (or add 1 Tbsp olive oil).
Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15 - 20 minutes.** Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.
*If you can't get fresh basil try with 2 tsp dried basil, add more to taste. If you love that basil flavor then double up on the fresh basil.
**If you have a parmesan rind in the fridge you can simmer with the sauce, then remove at the end.
For more added richness you can stir some butter, extra virgin olive oil, or cream in at the end.