Step 1: Cook the Aromatics

Heat olive oil over medium-high heat in a large Dutch oven.

Add the diced onion and cook for about 4–5 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Ground Beef

Add the lean ground beef.

Cook for 6–8 minutes, breaking it into small crumbles as it browns.

Drain excess grease if needed.

Proper browning develops deep, savory flavor that becomes the foundation of the sauce.

Step 3: Build the Sauce

Stir in:

• Tomato paste
• Worcestershire sauce

Cook for one minute to caramelize the tomato paste.

Next add:

• Marinara sauce
• Fire-roasted tomatoes
• Beef broth
• Water
• Italian seasoning
• Oregano
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Red pepper flakes (optional)

Mix well.

Bring everything to a gentle boil.

Step 4: Add the Pasta

Break the spaghetti in half.

Add it directly into the sauce.

Press it down as it softens so every noodle becomes submerged.

This helps ensure even cooking.

Step 5: Simmer

Reduce heat to medium-low.

Cook for 12–15 minutes.

Stir frequently to prevent sticking.

As the spaghetti cooks, the liquid will reduce and transform into a rich, silky meat sauce.

Step 6: Add Spinach (Optional)

If using spinach, stir it in during the final 2 minutes.

The leaves wilt quickly and blend beautifully into the sauce.

Step 7: Finish

Taste the sauce.

Adjust:

• Salt
• Pepper
• Italian seasoning

Remove from heat.

Allow the pasta to rest for 5 minutes.

This final resting time helps the sauce thicken even more.

Step 8: Garnish

Finish with:

• Fresh parsley
• Basil
• Parmesan cheese
• Fresh cracked pepper

Serve immediately.