Classic Spaghetti Bolognese

Bring a large pot of salted water to a rolling boil over high heat. You will need about 4 liters of water for 400g of pasta.

While waiting for the water, finely dice the onion, mince the garlic cloves, and dice the bell pepper and mushrooms if using.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes. Drain excess fat if necessary.

Add the diced onion and optional bell pepper to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 3 to 4 minutes.

Add the minced garlic and optional mushrooms to the skillet. Stir and cook until fragrant, about 1 minute. Be careful not to burn the garlic.

Pour in the canned crushed tomatoes and add the sugar and salt. Stir well to combine. Bring the sauce to a simmer, then reduce heat to medium-low. Let it simmer uncovered, stirring occasionally, for 15 minutes to allow the flavors to meld together.

While the sauce simmers, cook the spaghetti in the boiling water according to package directions until al dente, typically 9 to 11 minutes. Reserve 1/2 cup of pasta water before draining.

If using fresh spinach, stir it into the sauce during the last 2 minutes of simmering. It will wilt quickly.

Drain the spaghetti and add it directly to the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Serve in warm bowls topped with freshly grated Parmesan cheese.