Sauté the Aromatics: Heat avocado oil in a large skillet over medium heat. Add onion and saute for one minute. Then add red pepper flakes, Italian seasoning, oregano, salt, and pepper. Cook until onion is softened. Add in garlic in final minute of sautéing.

Brown the Beef: Add ground beef to the skillet and break it up with a wooden spoon. Now add in your paprika, as well. Cook until browned.

Create the Base: Make a well in the center of the ground beef. Stir in tomato sauce, beef broth, ketchup, brown sugar, and a touch of salt and pepper. Bring to a simmer. Then stir everything together. Allow to cook for 2 minutes.

Cook the Pasta: Add water, bouillon and cream. Bring to a simmer. Add gemelli pasta to the skillet, ensuring it's submerged in the sauce. Cook until pasta is tender, around 15-17 minutes, testing your pasta.

Cheesy Finish: Stir in shredded cheddar cheese until melted and sauce thickens slightly. I usually allow mine to stand off heat for around 3-5 minutes.

Serve: Taste and adjust seasonings. Garnish with additional cheese, if desired.