A delightful pasta dish combining hearty beef, fresh spinach, and melted cheese for a comforting meal.
Cook the penne pasta in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a Dutch oven, cook the ground beef and minced garlic over medium heat until the beef is browned, then drain any excess fat.
Breaking the beef into small pieces while cooking ensures even browning.
Stir in the tomato puree, beef broth, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
Gently stir the spinach to ensure even wilting.
Combine the drained pasta with the sauce, stirring to coat the pasta evenly.
Adding the pasta to the sauce while hot helps it absorb the flavors.
Sprinkle the shredded mozzarella cheese over the pasta mixture, cover, and cook until the cheese is melted, about 3 minutes.
Covering the pot helps the cheese melt evenly.
Serve the pasta hot, garnished with additional cheese or fresh herbs if desired.
Serve with a side of garlic bread for a complete meal.
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