Preheat your pan over medium heat and cook ground beef for about 5-7 minutes, occasionally stirring, until it doesn’t have any red or pink color inside. I like to use 85% beef as it has the best combination of texture and flavor.

When you cook the meat, it will produce some extra fatty juice that I like to scoop out. This step is completely optional, but it makes a big difference in how it tastes.

After you remove the excess fat, add crushed tomatoes. Stir and bring it to the boil. Then reduce the heat to low and simmer.

Meanwhile, start boiling water for gluten-free pasta of your choice and cook it according to the instructions on the box.

Back to the sauce, add grated onion and minced garlic. Stir and continue to cook for a few minutes over low heat. (I like to use grated onion and it gives more flavor and juices. Though, you also can finely chop it).

Add salt, pepper, dried basil, and red pepper flakes.

The total time to reduce the meat sauce is about 20 minutes. By the end, it should thicken up and the crushed tomatoes will cook down. When the sauce is almost done, add fresh chopped basil and stir it in.

Taste the sauce and adjust the seasoning to your liking.

When the sauce is done, add cooked gluten-free pasta and mix it in. Let it cook together for 3-5 minutes, so the pasta will absorb all the flavors.