Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion, salt, Italian seasoning, crushed red pepper, and black pepper. Saute for 5 minutes until the onion turns translucent.

Add the minced garlic to the pot. Cook for 1 minute until fragrant, adding a splash of oil if the pan looks dry to prevent burning.

Stir in the Italian sausage, breaking it up with a wooden spoon. Cook for 3 to 5 minutes until fully browned. Drain excess grease if needed.

Pour in the marinara sauce and crushed tomatoes with their juice. Increase the heat to medium high until it reaches a simmer.

Add the water, balsamic vinegar, and beef base. Lower the heat to maintain a gentle simmer for 10 to 30 minutes.

About 10 minutes before eating, boil the spaghetti in heavily salted water. Cook the noodles for 8 to 9 minutes until al dente. Do not overcook. Drain, toss with olive oil, and top with the hot sauce.