1. Cut the bacon into small cubes. Peel and finely dice the onions and garlic. Wash and drain the spinach. Set everything aside

2. Heat up a large pot (Dutch oven) with some olive oil. Add the diced bacon and cook to release some fat. Next, add the chopped onions and sauté until soft and glossy, then add the garlic and sauté briefly. Add the minced meat to the pot, mix with everything and cook until nicely browned.

3. When the meat got some color, add the tomato paste, oregano, basil, and some cayenne pepper and roast briefly to develop some flavors. Deglaze with the red wine. Allow the wine to cook and reduce almost completely, then add the chicken stock and heavy cream. Stir well and bring everything to a boil. Add the pasta and make sure it is covered with the sauce. Reduce the heat slightly, cover the pot and let the pasta simmer for about 11-13 minutes (check the cooking time on the pasta package). Stir from time to time so that the pasta does not stick to the bottom of the pot – this is especially important towards the end of the cooking time when the sauce has mostly boiled down.

4. As soon as the pasta is »al dente«, add the tomato pesto and spinach and mix to combine. The spinach should collapse quite quickly. Season with salt and pepper to taste, add to bowls and serve with some grated Parmesan cheese.