Ingredients:

  • 1 lb (450g) Pasta of choice (Penne, Farfalle, or Rigatoni work well)
  • 8 cups (2 liters) Water
  • 1 tbsp Salt
  • 1 tbsp Olive Oil
  • 1 lb (450g) Beef Mince (Ground Beef), lean
  • 1 medium Onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves Garlic, minced (approx. 1 tbsp, 6g)
  • 1 tsp Dried Italian Herbs (or mixed herbs)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 (14.5 oz/410g) can Diced Tomatoes, undrained
  • 5 oz (140g) Fresh Spinach, roughly chopped
  • 1/4 cup (60ml) Beef Broth (or water)
  • 2 tbsp Tomato Paste
  • Grated Parmesan Cheese (optional)
  • Fresh Basil Leaves (optional)

Instructions:

  1. Bring water to a boil in a large pot, add salt, and cook pasta according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add beef mince and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
  4. Stir in dried herbs, salt, and pepper. Add diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
  5. Add beef broth and bring to a simmer. Stir in spinach and cook until wilted, about 2-3 minutes.
  6. Add the cooked pasta to the skillet with the beef and spinach sauce. Toss to combine. Serve immediately, garnished with Parmesan cheese and fresh basil (if desired).