Heat a large skillet over medium-high heat and add a drizzle of oil. Once shimmering, add ground beef, breaking apart. Cook for 3–5 minutes until browned. Drain excess grease.

In the same skillet, add finely diced onion and minced garlic; cook for 1 minute until aromatic and onions are slightly translucent.

Transfer the browned beef mixture into your slow cooker, ensuring all flavors are included.

Pour in beef broth and sprinkle in Italian seasoning, salt, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well.

Cover and cook on HIGH for 2–3 hours, or LOW for 4–6 hours.

After initial cooking, switch to HIGH and add uncooked pasta, ensuring it's submerged in sauce. Stir gently.

Gradually pour in heavy cream and sprinkle parmesan cheese, stirring carefully to combine.

Cook uncovered for the last 45 minutes to thicken the sauce and finish cooking pasta.

Just before serving, mix in fresh spinach until wilted.