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Dice half of a medium onion
Heat a pot or Dutch oven to medium-high heat and add 1 teaspoon of olive oil
Add 1 pound of ground beef and break it up into small pieces until browned
Drain out some of the fat, leaving a little behind
Add the diced onion and cook for 5 minutes, chopping it up more as it cooks
Season with salt and pepper throughout cooking
Lower the temperature and add a dash of red pepper flakes and 1 teaspoon Italian seasoning
Add 4 to 6 cloves of minced garlic and cook until fragrant
Add 1 cup of dried orzo and mix well
Add 15 ounces of tomato sauce, 1 cup of beef broth, ¾ cup of heavy cream, a splash of Worcestershire sauce, and 1 teaspoon of balsamic vinegar
Mix well and gently bring to a boil
Lower the temperature to a gentle simmer with just a few bubbles coming up
Stir frequently to avoid sticking and cook for about 10 minutes until the sauce thickens
Test doneness by dragging a spoon across the bottom - you should see the pan bottom
Turn off the heat and grate in at least ½ cup of fresh parmesan cheese
Add 1 to 2 cups of fresh spinach and mix well
Cover with a lid and let sit for 5 minutes to allow spinach to wilt
Drizzle with fresh olive oil and top with more parmesan before serving