1. Heat oil in a 12-inch skillet over medium heat. Add the ground sirloin and cook until the meat is no longer brown, breaking apart the meat as it cooks. Add the garlic, oregano and crushed red pepper flakes and allow to cook for an additional minute. Pour in 8 ounces of the red wine, the crushed tomatoes, tomato paste, black pepper, and salt, stirring carefully until combined. Bring to a slight boil then lower the heat and let simmer for 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Add the dry pasta and cook until pasta is al dente. Turn off the heat, drain pasta in a colander and then return it to the pot but do not place back on the burner.
3. While the pasta is cooking, finish the sauce by adding the basil and the remaining 2 ounces of red wine. Simmer for 10 more minutes, stirring occasionally. Add in spinach and allow it to cook until slightly wilted. Pour the sauce over the pasta and then transfer to a serving dish and top with fresh grated Parmesan cheese.