Ground Beef and Spinach Tomato Spaghetti

• lean ground beef16 oz
• whole wheat spaghetti12 oz
• tomato sauce16 oz
• frozen spinach6 oz
• onionfinely diced8 oz
• garlicminced2 clove
• parmesan cheesefinely grated1 oz
• olive oil4 tsp
• red pepper flakes1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Bring a large pot of water to a boil and salt it well, about 1 tablespoon per 4 quarts.
2. 2Pat the ground beef dry if needed, then season it with kosher salt and black pepper before it meets the heat. Heat the olive oil in a large skillet over medium heat. Add the beef and cook, breaking it into small pieces, until browned and the thickest pieces read 160°F (71°C) on an instant-read thermometer, about 6-8 minutes. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion and a small pinch of salt to the skillet. Cook until translucent and softened, about 4-5 minutes. Add the garlic and red pepper flakes, cooking until fragrant, about 30-60 seconds.
4. 4Pour in the tomato sauce and add the frozen spinach. Simmer until the spinach is hot and the sauce thickens enough to coat a spoon, about 5-7 minutes. Taste and adjust with kosher salt and black pepper.
5. 5Add the spaghetti to the boiling water and cook until al dente, tender with a firm center; start tasting 2 minutes before the package time. Drain, reserving a little pasta water, then toss the spaghetti with the beef sauce, loosening with pasta water if needed. Finish with the grated parmesan.