In a large skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the ground beef or turkey. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix well and cook for 2 minutes.

Pour in the broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 20-30 minutes, stirring occasionally.

While the sauce simmers, cook the gluten-free pasta according to package instructions. Drain and set aside.

Once the sauce has thickened, taste and adjust seasoning if necessary. Serve the sauce over the cooked pasta. Garnish with fresh basil or parsley and sprinkle with grated Parmesan cheese if desired.