1. Cook spaghetti according to package directions. Drain and set aside.

2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.

3. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

4. Stir in crushed tomatoes, tomato sauce, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.

5. While sauce simmers, prepare the mozzarella eyeballs. Drain the mozzarella balls. For each eyeball, gently press a black olive slice onto the side of a mozzarella ball to create a pupil. If desired, lightly dip a toothpick in red food coloring and carefully draw squiggly lines on the mozzarella for bloodshot eyes.

6. If using, stir a few drops of red food coloring into the spaghetti sauce for a ‘bloody’ effect.

7. Serve the cooked spaghetti topped with a generous amount of the ‘bloody’ sauce. Garnish each serving with a few mozzarella eyeballs.