Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then grate carrot. Roughly chop spinach.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and carrots. Cook, breaking up pork into smaller pieces, until no pink remains in pork, 4-5 min.** Carefully drain and discard excess fat. Add Italian Seasoning and garlic salt. Cook, stirring often, until fragrant, 1 min.

While pork and carrots cook, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

Add broth concentrate, crushed tomatoes and half the balsamic glaze (use all for 4 ppl) to the pan with pork. Bring to a gentle boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 10-12 min.

Add sauce, spinach, reserved pasta water and half the Parmesan to the large pot with fusilli. Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min.

Divide pork ragu and fusilli between plates. Sprinkle remaining Parmesan over top.