1-First Step: Mise en place and pasta Bring a large pot of water to a rolling boil and add 1 tablespoon of salt per 4 quarts of water. Add 1/2 pound Italian Trottole pasta and cook according to the package instructions until al dente. For most trottole brands this is about 9 to 12 minutes. Reserve about 1/2 cup of pasta water, then drain and set the pasta aside, keeping it warm.

2-Second Step: Brown the beef Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add 1 pound ground chuck beef and cook, stirring frequently for about 10 minutes or until the meat is no longer pink. Break the beef into small pieces with your spatula to create a crumbly texture that mixes well with the pasta.

3-Third Step: Build the flavor base Add 1 medium onion, coarsely chopped, and 2 garlic cloves, minced, to the skillet with the cooked beef. Sauté over medium heat until the onions are very soft, about 5 minutes. Lower the heat if the garlic starts to brown too quickly you want soft, sweet onions and mellow garlic, not burnt bits.

4-Fourth Step: Add vegetables Stir in 2 celery stalks, sliced, and 2 carrots, sliced or spiralized. Add 2 cups raw baby spinach leaves and sauté for 5 minutes or until the vegetables are soft and the spinach has wilted. This step is where the dish gets extra nutrients and natural sweetness from the carrots and celery.

5-Fifth Step: Make the bolognese-style sauce Pour in 1 (26-ounce) jar marinara sauce and stir to combine with the cooked beef and vegetables. Add 2 tablespoons chopped fresh flat-leaf Italian parsley, 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil, and 1 teaspoon dried oregano. Reduce the heat to medium-low and simmer the sauce until it thickens and the flavors come together, about 10 to 15 minutes. Season with sea salt and freshly ground black pepper to taste. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.

6-Final Step: Cheese and serve Just before serving, top the sauce with 1/2 cup small mozzarella balls (about 12-14) and 1/4 cup shaved Parmesan cheese so the cheeses gently warm but keep their texture. Serve the sauce over the prepared trottole pasta and garnish with a little extra chopped basil or parsley if you like. Yield is 4 to 6 servings.