Ground Beef Tomato Spinach Pasta

• beefpatted dry20 oz
• pasta12 oz
• diced tomatoes3 cup
• spinach6 cup
• onionfinely diced1
• garlicminced4 clove
• olive oil4 tsp
• Italian seasoning2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• parmesan cheesegrated4 tbsp

Instructions

1. 1Finely dice the onion and mince the garlic. Bring a pot of water to a boil, salt the water well, and cook the pasta until al dente, tender with a firm center; start tasting two minutes before the package time. Reserve a little pasta water, then drain.
2. 2Do not rinse the ground beef. Pat it dry, season it with kosher salt and black pepper, and crumble it into a large skillet. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Cook the beef over medium-high heat for 5-7 minutes, stirring and breaking it into small pieces, until browned and it reaches 160F (71C) on an instant-read thermometer. Transfer it to a plate.
4. 4Lower the heat to medium and add the olive oil, onion, garlic, and a pinch of kosher salt. Cook for 3-4 minutes, until translucent and softened. Add the Italian seasoning and cook for 30-60 seconds, until fragrant.
5. 5Stir in the diced tomatoes and spinach. Simmer for 4-5 minutes, until the spinach wilts and the sauce is reduced slightly. Taste the sauce and adjust with kosher salt and black pepper.
6. 6Add the pasta and beef, loosening with a splash of reserved pasta water. Toss for 1-2 minutes, until the sauce coats the pasta. Finish with parmesan cheese and serve hot.