In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the finely chopped onion, allowing it to sauté for about 5 minutes until translucent and aromatic. Stir occasionally to ensure even cooking, then add the minced garlic for an additional 1 minute, until it's fragrant but not browned.

Add 1 pound of ground meat to the skillet, breaking it apart with a spatula. Cook for approximately 6 to 8 minutes, stirring frequently, until the meat is browned and no longer pink.

Pour in a 28-ounce can of crushed tomatoes, followed by 1 teaspoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of pepper, and optional ½ teaspoon of red pepper flakes. Stir everything together until well blended, then reduce the heat to low. Allow the sauce to thicken for about 10 minutes, stirring occasionally.

After the sauce has thickened, lower the heat further and let it simmer uncovered for an additional 10 minutes. Stir occasionally and taste the sauce to adjust seasonings as desired.

Ladle the sauce generously over your choice of pasta. Top with freshly grated Parmesan or Pecorino cheese and garnish with fresh basil leaves or chopped parsley before serving.