• Before starting, to a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Wash and dry all produce. 
• When water is boiling, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender. 
• Drain and return spaghetti to the same pot, off heat.

• Meanwhile, line a plate with paper towels.
• Heat a large non-stick pan over medium-high. 
• Drain and rinse capers, then pat dry with paper towels.
• When the pan is hot, add 2 tbsp (4 tbsp) oil, then capers. Fry for 3-4 min, until crispy.
• Remove with a slotted spoon and transfer to the prepared plate.

• Discard all but 1 tbsp (2 tbsp) of the oil.
• To the same pan, add mirepoix. Cook for 1-2 min, stirring occasionally, until veggies start to soften.
• Add beef, Zesty Garlic Blend and garlic puree. Cook for 3-4 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.

• To the beef mixture, add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Cook for 1 min, stirring occasionally, until well combined. Season with salt and pepper.
• Stir 1 tbsp (2 tbsp) butter into sauce, until melted. Remove from heat.
• Add sauce into the pot with spaghetti. Add spinach, then stir for 1 min, until spinach is wilted.

• Divide pasta between bowls.
• Top with Parmesan and fried capers.

If you've opted to get beef, discard all but 1 tbsp (2 tbsp) of the oil, to cook mirepoix. Cook in the same way the recipe instructs you to cook turkey.**