Preheat a large skillet over medium/high heat and add 2 tbsp olive oil. When hot, add 1 chopped onion and cook for about 10 minutes, until they soften and start to caramelize. Then add 2 cloves minced garlic and stir for about 30 seconds.
Add 1 lb ground beef and break it down into smaller pieces.You’ll need to cook it for about 10 more minutes or until it’s cooked through and doesn’t have any red or pink color inside.
Add 28 oz crushed tomatoes and 2 tbsp tomato paste. Stir and bring to a light simmer, then reduce the heat to low.
Add the seasoning (½ tsp salt, ¼ tsp black pepper, 1 tbsp dried basil, and ¼ tsp red pepper flakes) and stir.
Add a Parmesan rind, stir, and let the sauce simmer for about 20 minutes, constantly stirring.
While the sauce is cooking, we can start working on pasta. Boil a pot of water, season with water, and add 10 oz spaghetti. Cook according to the instructions until al-dente.
When the pasta is ready, drain the liquid, reserving 1 cup of starchy water. Then add the drained spaghetti to the sauce and stir together until evenly distributed. If the sauce is too thick, you can add a couple of tablespoons of reserved starchy water and mix again.
Sprinkle some grated Parmesan and chopped parsley before serving.