In a large pot over medium heat, add the olive oil. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3 minutes. Stir in the mushrooms (if using), garlic and spices and cook for a minute or so, stirring often.
Add tomatoes, pasta, 2 cups water, and 1 teaspoon salt and stir to combine. Use your spoon to break the tomatoes open to release all of their juices. Then try to submerge the noodles in the liquid, but it’s okay if they are poking out a little.
Cover with a lid and increase the heat to high to bring to a rapid simmer, then reduce the heat to medium-low to maintain rapid simmer and cook, covered, for 10-15 minutes (depends on pasta cooking time), or until the pasta is al dente, stirring halfway through and scraping any bits stuck to the bottom. Remove the lid, increase the heat to medium and lightly boil for about 5-8 minutes, stirring often to make sure nothing is sticking to the bottom, or until the liquid reduces to your liking. You definitely want it a little saucy but not soupy! The pasta will continue to soak up liquid and thicken as it sits and cools a bit.