Fill a large pot with water, then add Salt (1 tablespoon) and bring to a boil.
While the pasta water is coming to a boil, heat Olive Oil (2 tablespoon) in a large skillet and brown Ground Beef (1 pound), at medium-low heat. As the beef cooks, break up any clumps.
When the beef is almost fully cooked, add Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Dried Oregano (2 teaspoon), to the ground meat. Once browned, drain any excess fat from the beef and set aside.
In a large saucepot, heat up Olive Oil (4 teaspoon) and sauté finely diced Onion (1), finely diced Carrot (3) and finely diced Celery (4 stalk) together over medium heat. Sauté for about 5 to 8 minutes.
Once the onions are translucent, add minced Garlic (4 clove), Tomato Paste (2 teaspoon), and the cooked ground beef. Stir well to fully incorporate the tomato paste and saute for an additional 5 minutes.
Add a jar of your favorite Tomato Sauce (8 ounce) and Red Wine (1/4 cup) to the pot and stir well. Bring to a gentle simmer and let simmer for about 10 minutes.
At this point your pasta water should be boiling. Add the Gluten-Free Spaghetti (1 package), to the boiling water and be sure to set a timer for the pasta based on the directions on the box.
Add Fresh Spinach (1 cup), Fresh Parsley (1 cup), Fresh Basil (1/2 cup), Fresh Thyme Leaves (1 tablespoon), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon) and Dried Oregano (2 teaspoon) to the sauce. Continue to simmer on low until the pasta is done.
Once cooked, drain your pasta well and add it directly to the sauce. Combine the two using tongs or spaghetti servers. Serve topped with additional parsley and Shaved Parmesan Cheese (to taste).