Heat a 12-inch non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no pink remains, about 6–8 minutes.
Drain excess fat from the skillet.
Return the beef to the skillet and stir in the dried minced onion, garlic powder, black pepper, and salt.
Add the undrained whole tomatoes, tomato paste, and water to the skillet. Break up the whole tomatoes with a spoon or your hands as you add them.
Stir in the dried basil, oregano, marjoram, and thyme until evenly combined.
Bring the sauce to a boil, then reduce heat to low and simmer, uncovered, for 30 to 45 minutes, stirring occasionally, until thickened and flavors meld.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta in the sauce. Serve immediately.
