Pour the olive oil into a large heavy pot on medium heat. Add the ground beef, onions, carrots, mushrooms and garlic and sauté until the vegetables are soft and golden brown, about 15 minutes.
Add crushed tomatoes, tomato paste, honey or sugar, basil, oregano, optional thyme and parsley, salt, baking soda and water.
Reduce the heat to low and simmer for about 30 minutes until sauce is thickened. Keep warm over low heat. Add water to thin if necessary.
In the meantime, bring a large pot of water to a boil and add the salt. Add the spaghetti, stirring to make sure the pasta doesn’t stick together. Boil until tender, then drain.
Combine the pasta with the sauce or serve the pasta and sauce separately. Top each serving with a spoonful of Parmesan cheese.
