Heat a large skillet over medium-low heat. Add ground beef, breaking up the meat very well.
Enough fat should render from the meat to avoid the need for any oil, however, if the pan seems very dry, add a bit of olive oil.
Once some fat has been rendered from the meat, add the garlic and cook until fragrant.
Add, salt, pepper, and allspice and cook until all the moisture has cooked off the meat and it really starts to brown.
Add the tomato paste and stir to incorporate.
Stir in the tomato sauce and water.
Simmer for at least 15 minutes, or as long as desired – the longer it cooks, the more tender the meat, and the more the flavor will deepen. Add additional water if needed.
Meanwhile, cook the spaghetti, reserving 1/2 cup cooking water before draining.
Toss the spaghetti with the meat sauce; add pasta water if the sauce seems too thick.
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