In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add 1 pound of ground beef and brown for about 3-5 minutes, breaking it apart with a spatula until it's mostly cooked through. Stir in 1/2 cup of finely diced onion and 2 minced garlic cloves, cooking for an additional minute until fragrant and the onions become translucent.

Once browned, drain any excess fat from the beef mixture and transfer it to your slow cooker. Pour in 4 cups of beef broth and sprinkle in 1 1/2 tablespoons of Italian seasoning, 1 1/4 teaspoons of salt, 1 1/4 teaspoons of garlic powder, 1 1/4 teaspoons of onion powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Stir everything well to combine the flavors.

Cover your slow cooker and cook the mixture on HIGH for 2-3 hours or LOW for 4-6 hours. Stir halfway through if you can.

When the beef is tender, switch the slow cooker to HIGH if it had been on LOW. Stir in 8 ounces of uncooked pasta, ensuring it's fully submerged. Cover it again and allow the pasta to cook for about 10 minutes.

Slowly pour in 1 1/4 cups of room-temperature heavy cream while stirring to prevent curdling. Add 3/4 cup of grated parmesan cheese and mix until well blended into the sauce.

Leave the lid off and allow the recipe to cook for an additional 45 minutes. Just before serving, stir in 1 cup of fresh spinach and let it wilt.