Sorry PattyMac, the "Homemade" threw me. Here's how I make Spaghetti.

Start a pot of water for the spaghetti, over medium heat, so it will get to a boil quicker.
Mix 1/2 lb of mild Italian sausage with 1/2 of hot Italian sausage. (Save the rest to use in my Zuppa Toscana soup recipe)
Dice a small onion (color of your choice), I like red.

Cook the sausage over medium heat, flipping half way through the cook.
Chop the sausage into small bites, and then add the onion and cook until they're translucent.

Add two jars of 24 oz Classico Marinara (your favorite flavor), or one 40 oz jar of Rao's Homemade Marinara Pasta Sauce.
Shake in about a tablespoon of Worcestershire sauce.
Add one 7 oz can of whole button mushrooms. I do this so it's easy for my wife to pick them out. If your family likes mushrooms, use whatever kind you like.
Reduce heat to simmer.

Adjust the heat on the water to bring it to a good boil.
Add the spaghetti (I break mine in half), and cook for 11 minutes for al dente.

When the spaghetti is cooked, drain but do not rinse.
For some reason my wife won't let me mix the noodles and sauce on the first night. But we do mix the leftovers, and that's when spaghetti is really good.