1 cup dried gluten-free pasta of your choice (I use gluten-free penne)
1/2 tsp. sea salt
2 tbsp. olive oil
1 pound hormone-free ground beef
1 pound organic spinach
1 large Ontario onion (I use my onions from last year’s garden)
2 cloves Ontario garlic
1 pound organic cremini mushrooms
3 cups tomato sauce (I use jarred tomato sauce I made last summer)
1 tsp. oregano (I use dried oregano from my garden)
1 tsp. sea salt
3/4 cup shredded cheese (I use local Crossroad Farms Sheep Milk Gouda)
Cook pasta in a pot with 1/2 tsp. sea salt, drain and set aside.
In a stainless steel pot, add 1 tbsp. olive oil and cook beef until fully brown. Remove from pot and set aside in a large bowl.
Add the other tbsp. of olive oil and sauté spinach until cooked. Transfer to bowl.
Chop onions, garlic and mushrooms and sauté.
Transfer beef and spinach from bowl back into pot. Add tomato sauce, oregano and salt.
Add pasta and mix. Cook on low and when fully warmed throughout, transfer to bowls and top with cheese.