This hearty spaghetti dinner brings together a deeply savory tomato and ground beef sauce, built on garlic-infused oil, sweet scallion greens, and a good dose of oregano and red pepper flakes for warmth. Tomato paste gets cooked down until it darkens and clings to the meat, then crushed tomatoes and a splash of chicken broth simmer everything into a thick, rich ragu that tastes like it's been on the stove all day. Gluten free spaghetti soaks up that sauce beautifully, tossed right in the skillet with a little reserved pasta water so every strand turns glossy and well-coated. A shower of fresh parsley and finely grated Parmesan on top finishes it off with brightness and a savory edge. It's a comforting, family-style plate of pasta that fits neatly into a gluten free routine without sacrificing any of the classic flavor. Simple, satisfying, and easy to put on repeat for weeknight dinners.
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Bring a large pot of generously salted water to a boil over high heat.
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
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