How to make it:
Using a large skillet or braiser, brown the meat over medium heat, chopping into small chunks and stirring occasionally. Boil the water for the pasta.

When the meat is about half way done, add the spices. I just sprinkle healthy amounts all around so the measurements are just a guideline.

Add the can of sauce when the meat is just about done. Turn the heat down to low-medium to simmer for about 15 minutes, covered. Stir occasionally to make sure it isn't burning to the bottom of the pan; turn the heat down a bit more if it's bubbling higher than a simmer. The sauce will darken a little as it reduces. Cook the pasta in salted water.

When the pasta is aldenté, ladle directly to the sauce to finish cooking for a few more minutes. If you've ever noticed, restaurants serve pasta completely doused in sauce instead of sauce set just on top of the pasta. This gives the pasta a chance to absorb all the delicious flavors of the sauce. Discard the remaining pasta water.

Serve with freshly grated parmesan and fresh basil leaves, and call it a day. A very good day.

Bon appétit!

Notes:
My best tip is to buy quality meat from your grocer butcher. The big brand processed meat from the store shelf tends to have more preservatives and binders and can become gummy.