Place the water in a large pot over high heat.

When the water boils, add the spaghetti and cook for about 15 minutes or until "al dente" (meaning chewy and firm, not soft or mushy).

Once cooked, strain and toss with 1 teaspoon of oil and set aside.

While the pasta is cooking, heat the remaining 2 teaspoons olive oil in a medium skillet over medium-high heat.

Once hot, add the onions and cook until onions are soft and begin to brown, about 2 to 4 minutes. Stir frequently.

Once the onions are soft, add the celery and cook for 2 minutes. Stir frequently.

Add the red bell pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and garlic and cook for 2 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks.

Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, and salt and bring to a simmer.

Simmer about 10 minutes until sauce is thickened, stirring every 2 to 3 minutes.

Add water 1/4 cup at a time if sauce is too thick.

Serve 3/4 cup of sauce over 1 cup of pasta.