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Mom's Spaghetti, a refined accounting with recent cookery experience

3 lb ground beef/turkey (You can mix the two or just use one. Mom had a similar chili recipe I've never cared to replicate that she once made with venison, so that would also work well here. I don't recommend ground sausage for flavor profile reasons.)
1-2 onion
1 green pepper
1-2 box mushrooms
12 oz tomato paste (usually 2 cans)
29 oz tomato sauce (there are Huge Cans that are exactly this measurement)
Italian seasoning
powdered garlic

You will be doing all your sauce work in the same giant pot. Seriously, get a big pot. You Will Fill It Up.

Brown the meat in the pan, then drain off the grease and remove the meat.
Add the chopped onion (slightly bigger than diced) first, then the pepper/mushroom (ditto on sizes). Cook that until the onions are translucent.
Add the meat back to the pot. Give the whole thing a LIBERAL coating of both Italian seasoning and garlic.
Stir it all up, add the tomato sauce and paste, stir it all up some more, add 4-6 cups water (start with 4, add more if you think you need it; you might not).
Let the heat on that reach 'visible bubbling at the sauce surface,' then turn it down to medium-ish and let simmer for a couple hours (literally two-ish). Start tasting the sauce after the first hour, and add more garlic, Italian seasoning. and/or salt as necessary. Other people might want to add a little pepper but I don't.
Make however many noodles you think will be necessary for your meal closer to serving time, according to the pasta box instructions. Don't forget garlic bread and sauce-topper cheese.

Serves Lots (I made it for six, multiple of us had seconds, and we still had leftovers for literal days).