1-Getting rotini pasta just right: Begin by cooking the ground beef in a soup pot over medium-high heat until it’s browned, which takes about 7 to 8 minutes remember to break it up with a spoon as it goes. Once that’s done, drain any extra fat if needed to keep things light.

2-Next: stir in the tomato paste and minced garlic, letting them cook for about a minute until they smell great. Add the onion powder, sugar, oregano, Italian seasoning, salt, and a pinch of crushed red pepper flakes for some heat if you like it. Now, pour in the beef broth and crushed tomatoes, bring everything to a boil over high heat, then toss in the uncooked rotini pasta.

3-Cook the pasta uncovered for 12 minutes, stirring now and then to avoid sticking, and adjust the heat to keep a gentle simmer. After that, turn off the heat, sprinkle on the shredded mozzarella, cover the pot, and let it sit for 5 minutes so the cheese melts and the sauce thickens. Finally, give it a gentle toss, season with pepper if you want, and serve it up with freshly grated parmesan and basil on top.