Cook pasta in a large pot of salted water, stirring occasionally, until 1 minute shy of al dente.
Prepare the mizanplas. Dice the onion, thinly slice the garlic.
Add ground meat to onion-garlic mixture and cook until some bits are crispy and golden.
Cook onion until golden brown. Add garlic and cook until fragrant. Add tomato sauce, soy sauce, red pepper flakes and ground meat. Bring to a slow simmer.
Add 1/2 cup of pasta water and bring to a boil again.
Combine sauce and pasta.