In a large soup pot or Dutch oven, heat over medium-high heat, adding the lean ground beef. Cook for 7-8 minutes, breaking it apart with a spatula, until it's browned and no longer pink. If there’s excess fat, carefully drain it.

Stir in a generous tablespoon of tomato paste and 2 cloves of minced garlic, cooking for another minute until the garlic is fragrant.

Mix in one teaspoon each of onion powder, sugar, dried oregano, and Italian seasoning, followed by a pinch of salt and crushed red pepper flakes.

Pour in 4 cups of beef broth and 28 ounces of crushed tomatoes, bringing the mixture to a boil.

Once boiling, add 12 ounces of uncooked rotini. Reduce the heat to medium-low and simmer uncovered for about 12 minutes, stirring occasionally.

After the pasta is cooked, turn off the heat and sprinkle a generous amount of shredded mozzarella over the top. Cover the pot and allow the cheese to melt for about 5 minutes.

Once the cheese has melted, gently toss everything together until it’s well combined. Adjust the seasoning with additional salt and freshly ground pepper to taste.