1 1/2 pounds ground beef 1 yellow onion, chopped 2 tbsp garlic, minced 2 tbsp all-purpose flour 8 ounces pennette or other small, tubular pasta (like macaroni) hot water 1 tsp salt black pepper and chipotle pepper, to taste 1 14-ounce can organic "crushed" tomatoes or tomato sauce 1 cup cheese, grated or crumbled (I use a combination of sharp cheddar and goat cheese) In very large cast-iron pan, cook hamburger until just browned. Meanwhile, saute garlic and onions in olive oil in a separate pan. Add salt, pepper, chipotle and onion mixture to pan; mix. Add in flour and stir well, cooking a few minutes to incorporate flour with fat. Add pasta and pour hot water into pan to cover; adjust heat until mixture simmers briskly. Cook 8-12 minutes until pasta is just tender. Mix in cheese and tomato sauce and adjust seasoning; serve.