Balsamic Beef and Spinach Whole-Wheat Pasta

• lean ground beef16 oz
• whole wheat pasta12 oz
• tomato sauce2 cup
• frozen spinach8 oz
• oniondiced1/2 lb
• balsamic vinegar4 tbsp
• grated parmesan4 tbsp
• cooking oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion. Pat the lean ground beef dry if needed; do not rinse it. Season it with kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Bring a large pot of water to a boil and salt the water well. Cook the whole wheat pasta until al dente, tender with a firm center; start tasting 2 minutes before the package time. Reserve a small splash of pasta water, then drain.
3. 3Heat the cooking oil in a large skillet over medium heat. Add the onion with a pinch of kosher salt and cook for 4-5 minutes, until translucent and softened. Add the seasoned beef and break it apart as it cooks for 6-8 minutes, until browned and the thickest pieces read 160F (71C). Transfer the beef mixture to a clean bowl and wash the skillet and utensils that touched the raw beef with soap and water.
4. 4Return the skillet to medium heat. Add the tomato sauce, balsamic vinegar, frozen spinach, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the spinach is hot and the sauce lightly coats the spoon.
5. 5Stir the beef mixture and pasta into the sauce. Add a splash of reserved pasta water if needed and cook for 1-2 minutes, until the pasta is glossy and coated. Taste and adjust with kosher salt, black pepper, and a little balsamic vinegar if needed.
6. 6Divide the pasta between plates and finish with the grated parmesan.