In a large nonstick pan with the heat off, combine beef, grated onion, garlic powder, onion powder, turmeric powder, paprika, red chili flakes, dried basil, black pepper, and plenty of salt (or to taste).

Once all these ingredients are fully incorporated, turn burner heat to ‘high’. Using a spatula, break up the beef, mix it around every so often, and allow it to cook until the beef has browned and all the liquid has evaporated.

Add the chopped garlic and sauté the beef for a minute or two by mixing it around the pan with your spatula. Add all the tomato paste and mix around to combine then sauté for another minute. Then add in all the pasta sauce and stir to combine. Turn the burner down to medium-low to simmer.

Boil a large pot of water on high. Once boiling, add a hefty amount of salt (this is where the pasta can obtain flavor). Stir around salt and add pasta. Stir around pasta and cook until al dente (about 7 min). Don’t overcook.

Pasta should have a nice bite to it. Once cooked, turn off the heat, drain the pasta and serve in bowls with beef marinara on top. Finish off with fresh basil and parmesan. Add extra chili flakes to your bowl if you want more heat. Enjoy!