Preheat large Dutch oven or heavy bottom pot with a tight lid on medium heat and add olive oil. Then add garlic and cook for 15 seconds or until fragrant, stirring constantly.
Add ground beef and cook for 10 minutes, breaking into small pieces with spatula and stirring often. Drain fat.
Add beef broth, marinara sauce, oregano, basil, salt and pepper. Stir mixture and bring to a boil.
Add spaghetti in layers overlapping each other. Then using tongs, submerge them in liquid and mix around a bit. You can wait a minute for spaghetti to soften and do it again. Pasta has to be submerged. Place the lid on top, reduce heat to low and simmer for 20-25 minutes or until spaghetti is al dente. Stir and check.
Serve spaghetti immediately while hot sprinkled with Parmesan cheese if desired.
Notes
Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.
Freeze: Do not freeze. Pasta generally does not freeze well.
Spaghetti: Any pasta will work - whole wheat, regular, whole grain, even gluten free spaghetti.
Salt: I used homemade marinara sauce, so if using store-bought marinara, maybe hold off salting the dish till the end.