Beefy Tomato Pasta

While looking through my Nana's recipes I discovered a simple pasta sauce. My regular sauce takes so long to make that I don't make it all that often. With a few changes here and there, I've updated her recipe to taste almost the same as my slow-cooked sauce -- but it can be ready in a jiffy. This recipe serves 4.

• 1 bunch fresh spinach
  
• 1 lb ground beef (I use bison or beef)
• 1 medium onion, chopped
  
• 1 large or 2 small cloves garlic, minced
  
• 1 14 oz can tomato sauce
• 1 5 1/2 oz can tomato paste
• 5 1/2 oz water (fill tomato paste can)
  
• heaping 1/4 tsp ground cloves
• heaping 1 tsp basil
• heaping 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp fresh cracked pepper
  
• 8 spears asparagus
• 3 cups uncooked rice pasta spirals or elbows (I use Rizopia brand for this dish)
  

1. Heat water to boiling in pasta pot. Cook asparagus spears 3 minutes then remove from water and set aside. Keep water at a boil for pasta.
   
2. Meanwhile, wash spinach and pat dry. Divide evenly between 4 pasta bowls.
   
3. Brown meat over medium heat in a wok or large frypan. Drain excess fat.
4. Add onion and garlic and fry for 2 minutes.
5. Add tomato sauce, tomato paste, water and spices. Stir to combine.
6. Coarsely chop asparagus and add to meat/tomato mixture. Bring mix to a boil, then simmer 10 minutes while pasta cooks.
   
7. Cook pasta according to directions on package. Drain, rinse briefly under cold water, and add to meat/tomato mixture.
8. Stir gently and let everything heat together 1-2 minutes.
9. Serve pasta mixture over fresh spinach in prepared bowls.