In a medium pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 500g of beef mince, browning it thoroughly for about 10 minutes until the liquid evaporates and the meat caramelizes.

Once the beef is nicely browned, stir in 1 finely chopped brown onion and 3 minced garlic cloves. Sauté for 5 minutes until the onion becomes softened and translucent.

Add 2 tablespoons of tomato paste to the pot, stirring well to combine. Cook for an additional minute, allowing the tomato paste to caramelize slightly.

Slowly add in 400g of grated tomatoes, a cinnamon stick, and 2 bay leaves, followed by sea salt and cracked black pepper to taste. Pour in enough boiling water to cover the meat.

Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally.

Check the sauce for consistency. If necessary, let it cook uncovered for an additional 20 minutes, adding more boiling water as needed.

Once cooked, remove the pot from the heat and let the sauce rest, covered, for 10 minutes.

Cook your gluten-free spaghetti according to package instructions. Once al dente, drain the noodles and plate them generously with the sauce.