Bring a large pot of salted water to a boil and add the macaroni, stirring occasionally. While the water heats, finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Having these prepped before the beef hits the pan ensures you won't have any downtime and can work quickly once cooking starts. Set the prepared aromatics aside in separate small bowls.

Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's fully cooked and beginning to brown (about 5-7 minutes). Add the diced onion and continue cooking until softened and slightly translucent, about 3-4 minutes. I find that letting the beef develop some color before adding the onion helps build deeper, richer flavors in the final sauce. Stir frequently to ensure even browning.

Add the minced garlic to the beef mixture and cook for about 1 minute, stirring constantly, until fragrant. Then add the garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to distribute the spices evenly and toast them slightly in the hot pan for about 30 seconds—this helps release their aromatic oils and prevents them from tasting raw or dusty in the final dish.

Pour in the tomato sauce and add the sugar to balance the acidity and round out the flavors. Stir well to combine everything evenly, then reduce the heat to medium-low and let the sauce simmer for 20 minutes, stirring occasionally. The pasta should be nearly done or just finishing up around this time. I like to taste the sauce about halfway through simmering and adjust the seasoning if needed—sometimes an extra pinch of salt makes all the difference.

When the pasta is al dente, drain it well in a colander and add it directly to the simmering sauce. Stir gently to coat all the pasta evenly with the sauce. Let everything sit together for 1-2 minutes off the heat so the flavors meld, then divide into serving bowls and enjoy while hot.