Begin by bringing a large pot of salted water to a rolling boil. Add the trottole pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced beef, seasoning it generously with salt and pepper. Cook for about 5-7 minutes until browned. Transfer to a plate, leaving juices in the skillet.

Using the same skillet, add 1 cup of chopped onion and cook over medium heat for about 3-4 minutes until translucent. Stir in 1 tablespoon of minced garlic and cook for an additional 30 seconds.

Pour in 14 ounces of diced tomatoes and add 2 tablespoons of tomato paste. Stir in Italian seasoning and red pepper flakes if using. Let the sauce simmer for about 5 minutes.

Return the cooked minced beef to the skillet and stir to combine with the sauce. Let simmer for another 2-3 minutes.

Add the cooked trottole to the skillet, tossing gently to coat with the sauce. Cook for an additional 2 minutes.

Remove from heat and stir in ¼ cup each of freshly chopped basil and parsley. Mix until well combined.

Serve the Minced Beef Trottole Pasta in bowls and top with grated parmesan cheese.