Heat oil in large nonstick skillet. Add onion; cook until softened, 4 minutes. Add mushrooms; cook until liquid evaporates, 5 minutes.
Add beef; cook, breaking up clumps, until browned. Add wine; cook until wine evaporates. Add tomatoes with their liquid, water, salt and pepper; simmer, uncovered, stirring occasionally until sauce thickens, about 15 minutes.
Cook pasta according to package directions; drain. Add to skillet; toss.
