Ingredients:

  • 1 tablespoon olive oil
  • 1 pound (450g) lean beef mince (ground beef)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) (411g) can diced tomatoes, undrained
  • 1 (15 ounce) (425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • 10 ounces (283g) pasta (penne, rigatoni, or your favorite short pasta shape)
  • 5 ounces (142g) fresh spinach, roughly chopped
  • ¼ cup grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Stir in the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  5. Stir the spinach into the sauce and cook until wilted, about 2 minutes. Add the cooked pasta to the skillet and toss to combine.
  6. Serve immediately, topped with grated Parmesan cheese, if desired.