In a large skillet over medium-high heat, add 1 pound of ground beef, breaking it up with a spatula. Cook for about 5-7 minutes, until the beef is browned and fully cooked, with no pink remaining. Carefully drain any excess fat, ensuring the flavorful bits remain to enhance your One-Pot Tuscan Ground Beef Pasta.

Add 2 minced garlic cloves and 1/2 cup of chopped sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until the garlic becomes fragrant and the sun-dried tomatoes soften, stirring occasionally.

Stir in 12 ounces of your chosen pasta and 3 cups of beef or vegetable broth, scraping the bottom of the skillet to incorporate all the flavorful bits. Bring the mixture to a rolling boil, which should take about 3-5 minutes.

Once boiling, add 4 cups of fresh spinach into the skillet, stirring gently to combine while the mixture continues to bubble away. Cover the skillet with a lid and reduce the heat to a simmer. Allow it to cook for 8-10 minutes.

After the pasta is al dente, reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Stir continuously for about 2-3 minutes, allowing the sauce to thicken.

Remove the skillet from heat and let it sit for a couple of minutes to thicken slightly. Taste and adjust the seasoning if needed. Garnish with fresh herbs, like basil or parsley, before serving hot.