In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.
Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.