In a large Dutch oven, heat oil to medium heat and saute onion until golden.
Add garlic and warm through about 1 minute before adding your choice of meat.
Brown the meat, remove any extra fat.
Add oregano, basil, red pepper flakes, spaghetti sauce, chicken stock and bay leaves.
Simmer for about 15-20 minutes.
Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for "al dente".
Discard bay leaves and adjust seasonings by adding salt & pepper.
Stir in fresh parsley and serve with a sprinkling of shredded Mozzarella cheese.