Prepare the Ingredients: Finely chop the onions and garlic.

Peel and grate the carrots.

Drain the canned chopped tomatoes.

Cook the Spaghetti: Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to the package instructions until al dente.

Drain the spaghetti and set aside.

Cook the Vegetables and Meat: In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the chopped onions and grated carrots. Sauté until the onions are translucent and the carrots are soft, about 5-7 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Minced Meat: Add the minced meat to the skillet with the vegetables. Cook until the meat is browned and fully cooked, breaking it apart with a spoon, about 7-10 minutes.

Season with salt, oregano, dried basil, and red pepper flakes. Stir well to combine.

Add the Tomatoes: Pour in the canned chopped tomatoes and stir to combine.

Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

If using spinach, add it to the skillet during the last 5 minutes of cooking. Stir until the spinach is wilted and well incorporated.

Combine and Serve: Add the cooked spaghetti to the skillet with the sauce. Toss until the spaghetti is well coated with the sauce.

Serve the spaghetti hot, garnished with fresh parsley.