Start by browning about 1 lb lean ground beef (I used buffalo because I had it, but you can do this with ground turkey if you prefer). Once that is cooked, drain it and add it to a large pot with a jar of Prego Traditional sauce. Heat over low and just let simmer as you start adding the rest of the stuff. Sautee about 1/2 a large onion or 1 small onion, 1/2 a green bell pepper, and 1/2 a red bell pepper (if you do not have a use for the other halves of the peppers, just pick one and use the whole thing). While those are sautéing, add some garlic (I used the stuff already chopped in a jar and did about 1 1/2 Tbsp). Sprinkle in about 1 Tbsp sugar (this is the secret to cutting how acidic it is). Add in about 2 large pinches of ground oregano (I squeeze it between my fingers as I sprinkle it so you really get good flavor). Stir that all together and let simmer while cooking the spaghetti.
Bring about half a pot of water to a boil with some olive oil in it. Add in spaghetti and cook to al dente (or however you like it). Drain the pasta and serve it up topped with sauce.