Optional step: Put the tomatoes and liquid in a blender and pulse 4 or 5 seconds to crush. Set aside.
Heat 2 tablespoons of the oil in a large pot of skillet over medium heat. Add the onion and garlic and cook and stir until the onion is soft but not brown. Increase the heat to medium-high and add the meat. Continue to cook, stirring until the meat is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 mins. Add the reserved tomatoes, brown sugar, oregano, salt, basil, thyme, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered about 2 hours, stirring periodically and adding more hot water if the sauce gets too thick.
Twenty minutes before serving, cook the spaghetti according to package directions. Drain.
Put the Spaghetti in a bowl, sprinkle in the remaining 1 teaspoon of oil, and combine. Serve the sauce in another bowl. Pass the cheese.
Serve with a tossed salad, corn or green beans, and garlic bread.
