Axl:
The Spaghetti has to have the right ingredients, when you cook with subpar stuff, you eat subpar spaghetti, no offense to your mom... You have to have a big pot, good olive oil, and the sauce you can doctor... but it's best to make your own...
I like to boil alot of water with salt and a dollop of oil, (though that method is debatable, I've heard arguments for no salt or oil)
Anyway, don't put the pasta till it boils, and above all, DON'T WALK AWAY. The pasta should be 3/4 cooked, but slightly toothy, or al dente... Soft over cooked spaghetti makes me wanna puke! That's what you get in low quality places, cause they drench the noodles in water, and just drain them when someone orders spaghetti. Which means they're eating all day soggy noodles!
Okay so while the pasta is cooking... Pour a 20 oz.can of peeled tomatoes into a deep dish pan, say about 4 inches high. Mash them with a wooden spatula, or you can pre-blender them, it all depends on how much tomato texture you like... Add in 2 cloves of peeled minced garlic, (that's really finely chopped unless you LOVE biting into garlic, I hate it) a medium onion also chopped, a tablespoon or so of oregano, a 1/2 tsp salt, and some chopped basil leaves if you have it (do NOT use parsley, what the hell is the use of parlsey some tell me? who eats that crap?) COVER NOW... but stir this every 12 minutes or so...
Also and this part is upto you... brown sugar. Some people like to kill the acidity in the tomatoes, so they add some sugar, about 2 tablespoons. You can add ketchup too, my grandmother use to do it! I know it sounds disgusting, but we grew up on it, and she didn't know what spaghetti was supposed to taste like, she just thought it had to be red.
You can add a small 7oz. can of tomato paste, but that's upto you if you like your sauce thick or thin... if you do, you have to stir the sauce every 10 minutes or it'll burn at the bottom...
Alright let that simmer, you can also add 1 whole bay leaf, but you have to find it later and take it out, or believe me you will regret it! Anyway, this should simmer and cook for atleast 30 minutes on medium low heat, otherwise you will paint the ceiling red! To this you can add 1/2lb ground beef, some sliced italian sausage. If you prefer vegetables, zucchini, peppers and mushrooms... all that has to be cooked through, and might add 15 minutes to your time.
Okay onto the good stuff... Drain the pasta, and immediately add to the sauce about a tablespoon of butter, and a few generous dashes of olive oil... Toss it and covers all the noodles, and voila! Serve hot, cold spaghetti is for school lunch rooms...
You're ready to chow down...
This sauce is pretty easy to vary too, you can wine to it, meatballs, even a little creme if you're looking for that extra richness... I have to confess, I don't always have the patience to make it, and open up a bottle of store bought, and just modify that... but don't skimp on the cooking pasta method! It's all the difference from biting a mushy yechy mess, to something that is suppose to be heaven
Enjoy...
B.
Maybe I should ask her mum how she makes her speghetti 
WHEN IS THIS BUSY WORK SCHEDULE GOING TO END!!! aaaaaaarrrrrrrrrrgggggggggg!!!!!!!
Just kidding.....I am always impressed with a man who knows his way around the kitchen having grown up in a house where the men patted their tummies and the women ran to the kitchen!!!
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