Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente according to package directions. Drain and reserve in the pot it was cooked in.
While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes.
Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper.