Brown the ground beef. Heat the olive oil in a 4 to 5-quart sauté pan or chef's pan over medium-high heat. Add the block of ground beef to the pan and let it cook undisturbed for 4 minutes, then use a spatula to break it up into smaller pieces. Continue cooking and stirring the beef until it is browned throughout, about 4 to 6 minutes. Drain and discard excess grease.

Add Seasoning. Season the beef with garlic powder, Italian seasoning, 1/2 teaspoon of kosher salt, and pepper.

Add the sauce, broth, and spaghetti. Add the spaghetti sauce and beef broth and stir to blend. Bring the sauce mixture to a boil, then reduce the heat to medium-low. Add the broken spaghetti to the pot and press it down into the juices so it is submerged.

Cook the spaghetti and sauce mixture. Cover the pan and cook, stirring every 5 to 6 minutes, until the liquids are absorbed and the spaghetti is al dente or as desired—about 14 to 18 minutes. Remove the lid for the last 2 to 3 minutes if it seems too saucy.

Add a topping. Top with shredded mozzarella cheese if desired, or sprinkle with Parmesan cheese and chopped basil or parsley.

Serve. Serve in bowls and pass the Parmesan cheese!