Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
3. Remove the beef with a slotted spoon and set it aside, leaving the rendered fat in the pot for added flavor.

Step 2: Sauté the Vegetables

1. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes, until fragrant.

Step 3: Build the Tomato Broth

1. Stir in the tomato paste and cook for 1 minute to caramelize and deepen its flavor.
2. Add the crushed tomatoes, diced tomatoes, beef broth, sugar, and bay leaf. Stir to combine.
3. Return the browned beef to the pot and bring the soup to a gentle boil.

Step 4: Simmer the Soup

1. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
2. Taste and adjust seasoning as needed (add more salt, pepper, or a pinch of sugar to balance flavors).

Step 5: Cook the Pasta or Rice

1. Stir in the pasta or rice and cook for an additional 10-12 minutes, or until tender. If using spinach, add it in the last 2-3 minutes of cooking.
2. Remove the bay leaf and discard.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh basil or parsley.
2. Serve with crusty bread, garlic toast, or a simple side salad for a complete meal.