Add the Italian sausage meat to a large soup pot or Dutch oven over medium-high heat. Cook until browned, about 8-10 minutes, breaking it up with a wooden spoon.

Carefully drain any excess fat from the pot.

Stir in the tomato paste and minced garlic. Cook for an additional minute until aromatic.

Add onion powder, sugar, dried oregano, and crushed red pepper flakes if using.

Pour in the beef broth and crushed tomatoes. Mix everything well and bring to a boil.

Add uncooked spaghetti directly into the pot and cook for about 12 minutes, stirring occasionally.

Adjust heat to maintain a gentle simmer. After spaghetti has cooked, turn off the burner but keep the pot on the heat.

Sprinkle shredded mozzarella cheese over the pasta, close the lid, and let sit for about 5 minutes to melt the cheese.

Gently toss the pasta to mix the mozzarella, then season with salt and pepper to taste.

Serve with freshly grated parmesan cheese and fresh herbs as garnish.