Using your hands, form the beef into large meatballs. It’s OK if they are not all the same size. Set aside.

Preheat a sauté pan or Dutch oven over medium-high heat for 5 minutes. Add oil and heat until shimmering. Add the meatballs and cook until browned, around 6 minutes. Flip and brown the other side, around 6 minutes. Using a wooden spoon or potato masher, break the meat apart until it is well crumbled. If the meat releases any moisture, cook until it has evaporated.

Add the jarred marinara and stir to combine. Bring to a simmer, cover with a lid, reduce the heat to low and cook, stirring occasionally, for 60 minutes. You can cook it for less time but it won’t allow for the beef to soften or the flavours to come together.

Add the spinach, stir through and cook until wilted, around 4 minutes. Taste the sauce and season with salt and pepper as desired.

20 minutes before serving, bring a large pot of water to a boil. Season with 1 tablespoon of salt and cook the pasta according to package instructions. Drain the pasta, reserving ½ cup of cooking liquid.

Add 2 cups of sauce and the reserved pasta water to the drained pasta and toss to combine. Plate the pasta in individual serving bowls, spoon over a bit more of the meat sauce and garnish with cheese and chili oil, if using.