Quick Beef Bolognese with Spaghetti and Sautéed Spinach

Fill a large pot with 8 cups of water and 1 tsp salt; bring to a rolling boil over high heat.

While water heats, peel and finely dice 1/2 yellow onion. Peel and mince 2 cloves of garlic. Wash 5 oz fresh spinach and pat dry with a paper towel.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 lb ground beef and the diced onion. Cook for 5-6 minutes, breaking the meat into small crumbles with a wooden spoon, until the beef is browned and onions are translucent.

Add the minced garlic and 1 tsp dried oregano to the skillet. Stir and cook for 1 minute until the garlic is fragrant.

Pour 15 oz canned crushed tomatoes into the skillet. Stir in 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer the sauce for 10 minutes to let the flavors meld.

Add 6 oz dried spaghetti to the boiling water. Cook for 8-10 minutes, or until the pasta is tender but still has a slight bite. Drain the pasta in a colander.

In a separate small skillet, heat 1 tsp olive oil over medium heat. Add the 5 oz fresh spinach and a pinch of salt. Sauté for 1-2 minutes, tossing frequently with tongs, until the leaves are just wilted.

Divide the cooked spaghetti between two plates. Top each with a generous portion of the beef bolognese sauce and serve the sautéed spinach on the side.